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
Sweet, salty, and tiny, capers pack a punch above their weight class and bring the “piccata” to the meals they manage to populate. But they aren't the only small, round wonders in this dish. Scallops, slightly sweet, marvelously delicious are tender, toothsome, and amazing, but the real star is the rich gnocchi, softly bringing intense flavor and warmth to this meal. All these small ingredients build to something larger; a midweek meal that tastes like it came out of a five-star restaurant.
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
Large 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, working in batches if necessary.
If using shrimp, pat dry and season with a pinch of salt and pepper. Follow same instruction as scallops in Step 3, cooking undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes.
If using chicken breasts, pat dry and cut into 1" dice. Season with 1/4 tsp. salt and a pinch of pepper Follow same instruction as scallops in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Coarsely chop parsley (no need to stem).
Halve lemon. Juice one half and cut other half into wedges.
Pat scallops dry.
Cook the Gnocchi
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add gnocchi to hot pan and stir often until lightly browned, 6-8 minutes.
Transfer gnocchi to a plate. Reserve pan; no need to wipe clean.
Cook the Scallops
Return pan used to cook gnocchi to medium-high heat and add 1 tsp. olive oil.
Add scallops to hot pan. Cook until scallops reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Remove scallops to a plate and tent with foil. Keep pan over medium-high heat.
Make the Sauce
Add capers and tomatoes to hot pan. Stir occasionally, breaking up tomatoes, 2 minutes.
Add ½ cup water, mirepoix base, cream cheese, and pesto. Bring to a simmer. Once simmering, stir vigorously or whisk until sauce is smooth and creamy, 2-3 minutes.
Stir in 1½ tsp. lemon juice, parsley, and a pinch of salt and pepper. Remove from burner. Add gnocchi and stir to combine.
Finish the Dish
Plate dish as pictured on front of card, garnishing with Parmesan. Squeeze lemon wedges over meal to taste. Bon appétit!
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