Culinary Collection

Seared Scallops and Potato Cioppino

with cheesy croutons

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish

Calories Conscious
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)

  • 4 oz. Fire Roasted Diced Tomatoes in Juice
  • 8 oz. Yukon Potatoes
  • 2 Garlic Cloves
  • Info
    2 oz. Shredded Parmesan Cheese
  • Info
    1 oz. Light Cream Cheese
  • Info
    1 French Roll
  • 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
  • Pepper
  • Cooking Spray
  • 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 the Ingredients

    Cut potatoes into ½" dice.
    Mince garlic. Tear French roll into bite-size pieces. Place French roll pieces on baking sheet in a single layer. Top with half the Parmesan (reserve remaining for garnish) and 1 tsp. olive oil. Bake in hot oven until browned, 8-10 minutes. While croutons bake, start scallops.

  2. 2

    Cook the Scallops

    Pat scallops dry and season with a pinch of pepper. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same. Place medium pot over medium-high heat with 2 tsp. olive oil. Add scallops to hot pot and cook until scallops are browned and reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Transfer scallops to a plate. Keep pot over medium-high heat.

  3. 3

    Start the Stew

    Add mirepoix blend to hot pot and stir often until beginning to soften, 2-3 minutes. Stir in garlic, ½ tsp. salt, and a pinch of pepper until combined. Add seasoning blend and potatoes. Stir often until combined and potatoes begin to soften, 2-4 minutes.

  4. 4

    Finish the Stew

    Stir wine into hot pot until almost completely evaporated, 2-3 minutes. Sir in cream cheese until melted, 1-2 minutes. Add fire-roasted tomatoes and 2 cups water and stir to combine. Bring to a simmer. Once simmering, reduce heat to medium-low. Cover, and cook until potatoes are tender and broth slightly thickens, 10-12 minutes.

  5. 5

    Add Scallops and Finish Dish

    Add scallops to hot pot. Cook until scallops are warmed through, 2-4 minutes. Remove from burner. Plate dish as pictured on front of card, garnishing with remaining Parmesan and croutons. Bon appétit!

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