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
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
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.
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.
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.
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.
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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