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
A note about serious food allergies
The rule of “P's”: this pesto contains three perfect popping p-ingredients. First off, is the pistachios, coarsely chopped, (we already shelled them for ya!), slightly sweet and salty, uniquely addictive amongst the nuts. The pistachios are mixed with herbaceous fresh parsley and the nutty rich Parmesan. Together, they form a pesto that brings a bright perfection to the sweet scallops. (If only their name started with P, too!) Tip: Want to get the most juice out of your lemon? Before cutting, microwave the lemon for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
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
Customize It Instructions
If using 16 oz. scallops, follow same instructions as 8 oz. scallops, cooking in batches if necessary until scallops reach a minimum internal temperature of 145 degrees.
If using shrimp, follow same instructions as scallops in Steps 1 and 4, cooking undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes.
If using diced chicken, follow same instructions as scallops in Steps 1 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Cut potatoes into ½" dice.
Halve lemon. Juice one half and cut other half into wedges.
Mince parsley, leaves and stems.
Coarsely chop pistachios.
Pat scallops dry, and season both sides with a pinch of salt and pepper. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
[AFTERPARTY: photoshop out lemon zest from photo]
Roast the Potatoes and Brussels Sprouts
Place potatoes and Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil, seasoned salt, and a pinch of pepper. Massage oil and seasoning into potatoes.
Spread into a single layer. Roast in hot oven until lightly browned, 15-18 minutes.
While vegetables roast, prepare pesto and crema.
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, 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. If vegetables are still roasting, tent with foil.
Finish the Dish
Plate dish as pictured on front of card, topping vegetables with crema and scallops. Garnish scallops with pesto and squeeze lemon wedges over, to taste. Bon appétit!
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