Thai Chili Scallops

with charred edamame rice

Prep & Cook Time: 60+ min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Peanuts, Shellfish, Soy

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)

  • Info
    1 oz. Roasted Peanuts
  • 1 Lime
  • 2 Green Onion
  • Info
    5 oz. Edamame
  • 3 fl. oz. Sweet Chili Sauce
  • ¾ cup Jasmine Rice
  • 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
    712
  • Carbohydrates
    102g
  • Fat
    20g
  • Protein
    31g
  • Sodium
    1616mg

Recipe Steps

  • 1

    prepare the ingredients

    coarsely chop the peanuts. thinly slice the green onions. season scallops with a pinch of pepper.

  • 2

    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.

  • 3

    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.

  • 4

    finish the scallops

    remove pan from burner. add sweet chili sauce and 2 tsp. lime juice. coat scallops in sauce.

  • 5

    finish the dish

    TK

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