Southwestern Fried Scallop Bowl

with corn & poblano salsa

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, 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)

  • 1 tsp. Fajita Seasoning
  • Info
    2 oz. Sour Cream
  • 1 Lime
  • 6 fl. oz. Canola Oil
  • 1 Poblano Pepper
  • ¼ oz. Cilantro
  • ¾ cup Jasmine Rice
  • 5 oz. Corn Kernels
  • Info
    ⅓ cup Tempura Mix
  • 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
    788
  • Carbohydrates
    102g
  • Fat
    32g
  • Protein
    24g
  • Sodium
    1732mg

Recipe Steps

  • 1

    Prep

    Halve lime lengthwise. Juice both havlves. (TIme: 1:37) Stem and coarsely chop cilantro. Stem poblano peppers, seed, and cut into ½" dice. Wash hands and cutting board after prepping. (Time: 1:11)

  • 2

    Make Sauce and Lime Vinaigrette

    In a bowl, combine sour cream, half the lime juice, 1 tsp olive oil and seasoning blend. Set aside. In a bowl, combine remaining lime juice with 1 tsp olive oil and a pinch of salt.

  • 3

    Cook Rice

    "Bring a small pot with jasmine rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and fluff with cilantro. Set aside. While rice cooks, prepare ingredients."

  • 4

    Cook Vegetable Mixture

    In a medium nonstick pan over medium high heat, add 1 tsp olive oil. Add poblano, ¼ tsp salt and a pinch of pepper. Cook for 3-4 minutes. Add corn and toss until mixture is warmed through. Transfer to a bowl and toss with lime vinagrette. Wipe skillet clean.

  • 5

    Cook Scallops

    "Add canola oil to a medium non-stick pan and place over medium heat. Let oil heat, 4-6 minutes. While canola oil heats, add tempura and a ¼ cup water to a mixing bowl and stir until a thick batter forms. Add additional cold water, 1 Tbsp. at a time, until the consistency is like a thin pancake batter. Season scallops with ¼ tsp salt and pinch of pepper. Working in batches, carefully add scallops to hot oil and cook until golden brown on two sides and pieces reach a minimum internal temperature of 145 degrees, 1-3 minutes per side."

  • 6

    Finish The Dish

    Top dish with sour cream sauce

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