Scallops with Mango Salsa

and chile couscous

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish

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

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • 1 Jalapeño Pepper
  • 1 Tbsp. Chile and Cumin Rub
  • 2 Green Onion
  • Info
    1 cup Couscous
  • 1 Lime
  • ¼ oz. Cilantro
  • 3 oz. Frozen Mangoes
  • 5 oz. Corn Kernels
  • 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
    687
  • Carbohydrates
    103g
  • Fat
    17g
  • Protein
    29g
  • Sodium
    1583mg

Recipe Steps

  • 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

    cooking cous cous

    bring 1½ 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

    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 ¼ t salt wipe pan clean and return to same heat

  • 4

    cooking scallops

    add 2 t olive oil to the pan season scallops with a pinch of pepper and ¼ t salt sear on one side 2-3 minutes, flip and cook

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