Meal Kit

Thai Chili Scallops

with charred edamame rice

Prep & Cook Time: 60+ min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Peanuts, Soy

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 8 oz. Scallops
  • Info
    5 oz. Edamame
  • ¾ cup Jasmine Rice
  • 1 Lime
  • 3 fl. oz. Sweet Chili Sauce
  • 2 Green Onion
  • Info
    1 oz. Roasted Peanuts

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

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
  1. 1

    prepare the ingredients

    coarsely chop the peanuts.

    thinly slice the green onions.

    season scallops with a pinch of pepper.

  2. 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 1/2 cups water. bring to boil, cover, simmer, and cook 18-20 minutes.

    when done, stir in edamame, and season with 1/4 tsp. salt and a pinch of pepper.

  3. 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. 4

    finish the scallops

    remove pan from burner.

    add sweet chili sauce and 2 tsp. lime juice.

    coat scallops in sauce.

  5. 5

    finish the dish


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