Scallops and Pistachio Pesto

with roasted potatoes and Brussels sprouts

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Shellfish, Tree Nuts

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • ½ fl. oz. Garlic Oil
  • ¼ oz. Parsley
  • Info
    ¾ oz. Roasted Pistachios
  • 12 oz. Yukon Potatoes
  • 8 oz. Brussels Sprouts
  • 1 Lemon
  • Info
    2 oz. Sour Cream
  • 1 tsp. Seasoned Salt Blend
  • Info
    ½ oz. Grated Parmesan
  • Info
    8 oz. Scallops

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    578
  • Carbohydrates
    47g
  • Fat
    33g
  • Protein
    26g
  • Sodium
    1739mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Mixing Bowls

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Cut potatoes into ½" dice. Zest lemon, halve, and juice. Mince parsley, leaves and stems. Coarsely chop pistachios. Pat scallops dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Roast the Potatoes and Brussels Sprouts

    Place potatoes and Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, and a pinch of pepper. Massage oil and seasoning into vegetables. Spread into a single layer. Roast in hot oven until lightly browned, 15-18 minutes. While vegetables roast, prepare sauces.

  3. 3

    Make the Pesto and Crema

    In a mixing bowl, combine pistachios, parsley, Parmesan, garlic oil, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside. In another mixing bowl, combine sour cream, ¼ tsp. lemon zest, 1 tsp. lemon juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.

  4. 4

    Cook the Scallops

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
    Add scallops to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping vegetables with crema and scallops. Garnish scallops with pesto. Bon appétit!

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