Seared Scallops and Grapefruit Sauce

with roasted cauliflower and crispy roasted potatoes

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, 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
    2 oz. Grated Parmesan
  • 6 Chive Sprigs
  • 8 oz. Cauliflower Florets
  • 2 tsp. Mirepoix Base
  • 2 Russet Potatoes
  • Info
    1 oz. Lemon Garlic Herb Butter
  • 1 tsp. Cornstarch
  • 7 oz. Red Grapefruit in Extra Light Syrup
  • 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
    545
  • Carbohydrates
    47g
  • Fat
    27g
  • Protein
    31g
  • Sodium
    1665mg

Recipe Steps

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 The Ingredients

    Peel and thinly slice potatoes Mince chives Strain grapefruit and reserve liquid. Coarsely chop grapefruit pieces Cut cauliflower florets into 1” pieces. Transfer to prepared baking sheet and toss with 1 tsp olive, ¼ tsp salt and a pinch of pepper.

  2. 2

    Prepare The Potatoes

    Place a medium oven-safe non-stick pan over medium heat. Add butter to hot pan and stir constantly until melted, 1-2 minutes. Transfer butter to a bowl and add half the Parmesan (reserve remaining for topping) and 1 tsp. olive oil, and a pinch of salt and pepper and thoroughly combine. Add potatoes and toss or gently stir until coated.

  3. 3

    Cook The Potatoes

    Place a potato slice on outer edge of pan. Shingle half the potato slices in a circle around the edge, tucking last potato under the first. Continue until a single layer covers bottom of pan. Sprinkle with half of the remaining Parmesan. Layer again with remaining potato slices and top with remaining cheese. You may not have a full second layer. Place pan in hot oven and roast until potatoes are tender and golden brown, 25-30 minutes. Once potatoes have roasted 10 minutes, place cauliflower in the oven.

  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 and transfer scallops to a plate. Reserve pan; wipe clean.

  5. 5

    Make Sauce and Finish The Dish

    In the same pan over medium heat, add grapefruit juice and mirepoix base. Bring to a simmer. Make a cornstarch slurry and add to pan. Stir until thickened. Remove from heat and stir in grapefruit pieces. Plate dish as pictured on front of card, topping cauliflower and potatoes with chives. Bon appétit!

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