All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
This meal brings it all together: smoky, sweet, and salty. The smoky maple seasoning has light notes of smoky, and a whole lot of the maple sweetness that's so unique on the tongue, absolutely delightful. But that's not all for the sweet: sugar, tomatoes, and vinegar mix for a jam that's got that sweet salty down to a special science. And there's two proteins. We're bringing it all together here.
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 Pan
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
Prepare Ingredients and Start Potatoes
Slice potatoes into thin rounds.Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, cheese, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes.Spread into a single layer on one half of baking sheet. Roast in hot oven, 10 minutes.Potatoes will finish cooking in a later step.While potatoes roast, continue recipe.
Make the Jam
Peel and mince shallot.
Place a small non-stick pan over medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until translucent, 4-5 minutes.Add tomatoes, vinegar, and sugar. Lower heat to medium-low. Stir often until thickened, 6-8 minutes.Remove from burner. Transfer to a mixing bowl and stir in bacon. Cover and set aside.While jam cooks, continue recipe.
Finish the Potatoes and Green Beans
After 10 minutes, carefully remove baking sheet from oven.
In another mixing bowl, combine green beans, 1 tsp. olive oil, garlic salt, and a pinch of pepper. Transfer to empty half of baking sheet. Spread green beans into a single layer on their side. Baking sheet will be hot! Use a utensil.Roast in hot oven until potatoes and green beans are tender, 15-20 minutes.While vegetables roast, continue recipe.
Cook the Steak
Pat steaks dry and season both sides with 1/4 tsp. salt and smoked maple seasoning.
Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and steaks to hot pan, and cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Transfer to a plate. Rest, 3 minutes.Wipe pan clean and reserve.
Cook Scallops and Finish Dish
Pat scallops dry. Season all over with a pinch of salt and 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.
Return pan used to cook steaks to medium-high heat and add 1 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, garnishing potatoes with chives and topping steak and scallops with jam. Bon appétit!
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