Meal Kit

Scallops with Mango Salsa

and chile couscous

Prep & Cook Time: 60+ min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
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In Your Box (serves 2)

  • 8 oz. Scallops
  • Info
    1 cup Couscous
  • 5 oz. Corn Kernels
  • 3 oz. Frozen Mangoes
  • 1 Lime
  • 1 Jalapeno Pepper
  • 2 Green Onion
  • Info
    ⅗ oz. Butter
  • 1 Tbsp. Chile and Cumin Rub
  • ¼ oz. Cilantro

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
    680
  • Carbohydrates
    102g
  • Net Carbs
    95g
  • Fat
    17g
  • Protein
    29g
  • Sodium
    1580mg

Recipe Steps

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

    prep

    slice green onions, separate

    seed and mince jalapeno

    rough chop mango

    zest and juice lime

    chop cilantro

    place scallops on paper towels to dry

  2. 2

    cooking cous cous

    bring 1.5 cups of water to a boil with a pinch of salt and chile cumin rub

    once boiling add cous cous and butter, stir and cover pot and remove from heat

    allow to sit for 10 minutes and then fluff
  3. 3

    corn salsa

    in large non stick over medium high heat add 2 t olive oil

    add corn, jalapeno and white part of onion

    saute for 4-5 minutes, stirring occasionally

    remove from heat and fold in green onion tops and mango

    season with 1/4 t salt

    wipe pan clean and return to same heat

  4. 4

    cooking scallops

    add 2 t olive oil to the pan

    season scallops with a pinch of pepper and 1/4 t salt

    sear on one side 2-3 minutes, flip and cook

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