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.
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 the ingredients
coarsely chop the peanuts.
thinly slice the green onions.
season scallops with a pinch of pepper.
cook the rice
heat 1 tsp. olive oil in a medium pot over high heat.
green onions to hot pan. reserve some for garnish.
cook 1-2 minutes, stirring occasionally.
add rice and 1 ½ cups water. bring to boil, cover, simmer, and cook 18-20 minutes.
when done, stir in edamame, and season with ¼ tsp. salt and a pinch of pepper.
start the scallops
heat 2 tsp, olive oil in medium non-stick pan over medium-high heat.
scallops in hot pan, 2-3 minutes per side until temp.
finish the scallops
remove pan from burner.
add sweet chili sauce and 2 tsp. lime juice.
coat scallops in sauce.
finish the dish
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