Meal Kit
Culinary Collection
Seared Scallops and Spicy Potato-Coconut Chowder
with corn and lime
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Milk
- Gluten-Smart
Chef
Tom Scodari
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 11⅕ fl. oz. Coconut Milk
-
4 fl. oz. Cream Sauce Base
- 8 oz. Scallops
- 8 oz. Yukon Potatoes
- 5 oz. Corn Kernels
- 1 Lime
- 1 Jalapeno Pepper
- ¼ oz. Cilantro
- 1 tsp. Rotisserie Chicken Seasoning
- 1 tsp. Garlic Salt
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)
-
Calories740
-
Carbohydrates52g
-
Net Carbs47g
-
Fat52g
-
Protein20g
-
Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Medium Pot
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
Customize It Instructions
-
If using 16 oz. scallops, follow same instructions as 8 oz. scallops, working in batches if necessary.
-
If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
-
If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
-
1 Prepare the Ingredients
Zest and halve lime. Cut one half into wedges and juice the other half.
Cut potatoes into 1/4" dice.Coarsely chop cilantro (no need to stem).Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. -
2 Start the Chowder
Place a medium pot over medium heat and add 2 tsp. olive oil. Add jalapeños (to taste) and corn to hot pot. Stir occasionally until vegetables are slightly tender, 3-5 minutes.
-
3 Finish the Chowder
Add potatoes, garlic salt, 1/2 tsp. lime zest, cream base, and coconut milk to hot pot. Bring to a simmer. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.
Once simmering, reduce heat to low. Stir occasionally until potatoes are tender, 18- 22 minutes.Remove from burner. Stir in half the cilantro (reserve remaining for garnish) and 2 tsp. lime juice.While chowder cooks, continue recipe. -
4 Cook the Scallops
Pat scallops dry and season all over with rotisserie chicken seasoning. 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 a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add scallops to hot pan and cook until browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chowder with scallops and garnishing with remaining cilantro. Squeeze lime wedges over to taste. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
