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
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.
You Will Need
Medium Non-Stick Pans
Small Non-Stick Pan
Before You Cook
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
Boil Potatoes and Prepare Ingredients
Peel potatoes and cut into small evenly-sized chunks. Bring a medium pot with potato chunks covered in water to a boil over medium-high heat. Cook until tender, 10-12 minutes.
Drain potatoes in a colander and return to pot. Set aside.
While potatoes boil, halve lemon. Cut one half into wedges and juice the other half.
Combine ⅔ the mayonnaise (reserve remaining for potato cakes), tomato pesto, and 1 tsp. lemon juice in a mixing bowl. Set aside.
Pat scallops dry, and season both sides with a pinch of pepper.
Form the Potato Cakes
Place a small non-stick pan over medium high heat. Add bacon to hot pan and stir occasionally until crisp, 2-3 minutes.
Remove from burner.
Add bacon, garlic salt, and remaining mayonnaise to pot with potatoes. Mash until potatoes are smooth and ingredients are combined. Form potato mixture into six evenly-sized balls.
Place panko on a plate. Place potato balls in panko and roll until completely covered. Gently flatten balls into patties, about 3" wide.
Cook the Potato Cakes
Line a plate with a paper towel.
Place a medium non-stick pan over medium heat and add 3 Tbsp. olive oil. Let oil heat, 1-2 minutes.
Once oil has heated, working in batches if necessary, add potato cakes to hot pan. Cook until browned, 2-3 minutes per side.
Transfer potato cakes to towel-lined plate. Season with a pinch of salt. Tent loosely with foil, if desired. Wipe pan clean and reserve.
Cook the Spinach
Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add garlic to hot pan and stir occasionally until garlic is fragrant, 1-2 minutes.
Add spinach and stir occasionally until wilted, 2-3 minutes.
Remove from burner. Season with a pinch of pepper.
Cook Scallops and Finish Dish
Return pan used to cook potato cakes to 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.
Plate dish as pictured on front of card, topping spinach with scallops and scallops with sun-dried tomato aioli. Squeeze lemon wedges over to taste. Bon appétit!
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