Culinary Collection

Seared Scallop and Potato Cioppino

with cheesy croutons

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)

  • 8 oz. Yukon Potatoes
  • 2 Garlic Clove
  • Info
    2 oz. Shredded Parmesan Cheese
  • Info
    1 oz. Light Cream Cheese
  • Info
    1 French Roll
  • 4 oz. Fire Roasted Diced Tomatoes in Juice
  • 1 tsp. Italian Seasoning Blend
  • 4 oz. Mirepoix Blend
  • 1 oz. White Cooking Wine
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Baking Sheet

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
  1. 1

    prepare ing.

    Cut potatoes into ½" dice.
    Mince garlic. Tear French roll into bite size pieces and lay on baking sheet. Top with half the shredded parm and a drizzle of 1 tsp olive oil. Bake in hot oven for 10 min. While croutons bake, start scallops

  2. 2

    sear scallops

    Place medium pot over medium high heat with 2 tsp oil. Add scallops to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Transfer scallops to a plate.

  3. 3

    start stew base

    Keep medium pot over medium high heat, add mire poix veg to pan and stir to combine and begins to soften, 2-3 min. Add garlic and stir to combine. season with ½ tsp salt and pinch of pepper. Add Italian seasoning and potaotes. Stir to comnbine and potatoes begin to soften. 2-4 min.

  4. 4

    finish stew

    Add wine to veg and stir to combine and almost gone, 1 min. Add cream cheese and stir till melted, 2-3 min. Once cream cheese is melted, add fire roasted tomatoes and 2 c of water. Stir to combine and bring to a simmer and turn down heat to medium low. Cover and cook till potatoes are cooked through and broth lightly thickens, 10 min.

  5. 5

    Plate stew.

    Remove lid and add scllops to stew and cook just till scallops are warmed through, 2-4 min. Plate up cioppino by ladling stew into bowls and topping with scallops and ** croutons**. Bon Appetit!

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