Culinary Collection

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

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.

In Your Box (serves 2)

  • 1 Lemon
  • Info
    ¾ oz. Roasted Pistachios
  • ¼ oz. Parsley
  • ½ fl. oz. Garlic Oil
  • Info
    3 oz. Sour Cream
  • 1 tsp. Seasoned Salt Blend
  • 12 oz. Yukon Potatoes
  • 8 oz. Brussels Sprouts
  • 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
    606
  • Carbohydrates
    47g
  • Fat
    35g
  • Protein
    27g
  • Sodium
    1746mg

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

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.

  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. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.

  2. 2

    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.

  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. If vegetables are still roasting, tent with foil.

  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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