Meal Kit
Thai Chili Scallops
with charred edamame rice
Prep & Cook Time: 60+ min.
Spice Level: Mild
Cook Within: 1 days
Contains: Peanuts, Soy
Chef
David Padilla
In Your Box (serves 2)
- 8 oz. Scallops
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5 oz. Edamame
- ¾ cup Jasmine Rice
- 3 fl. oz. Sweet Chili Sauce
- 1 Lime
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1 oz. Roasted Peanuts
- 2 Green Onion
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.
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Nutrition (per serving) Wq40LXq4
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Calories710
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Carbohydrates102g
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Net Carbs98g
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Fat19g
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Protein30g
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Sodium1630mg
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
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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 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 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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