Truffle Scallops with Grape Tomato Salsa and Creamy Orzo

Culinary Collection

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, 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)

  • 4 oz. Grape Tomatoes
  • Info
    ⅗ oz. Butter
  • 1 Lemon
  • 8 oz. Broccolini
  • Info
    4 oz. Orzo Pasta
  • ½ tsp. Truffle Salt
  • Info
    4 oz. Light Cream
  • 2 Garlic Clove
  • 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
    586
  • Carbohydrates
    64g
  • Fat
    26g
  • Protein
    25g
  • Sodium
    1538mg

Recipe Steps

Before You Cook

  • 1

    Prepare The Ingredients

    Thoroughly rinse produce and pat dry. Trim bottom end from broccolini and cut into ¾" length on an angle. Mince garlic Halve tomatoes

  • 2

    Cook The Orzo and Scallops

    Once water is boiling, add pasta and cook until al dente, 4-5 minutes. Drain, reserving 1 cup of pasta water. Pat scallops dry and sprinkle with half the truffle salt and a pinch of pepper. Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add scallops and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove from burner. Sprinkle remaining truffle salt on scallops. Reserve pan; no need to wipe clean.

  • 3

    Make The Sauce and Cook The Vegetables

    In the same pan over medium high heat, add 1 tsp olive oil, grape tomatoes, and a pinch of salt and pepper. Cook 2 minutes. Add garlic and cook 1 minute. Deglaze pan with 2 TB lemon juice and bring to a simmer. Remove from pan and set aside. Meanwhile, place a large nonstick pan over medium high heat. Add 1 tsp olive oil, broccolini, ¼ tsp salt and a pinch of pepper to hot pan and stir occasionally until tender, 7-9 minutes. Add cooked orzo and cream. bring to a simmer. Remove from heat and stir in butter. If too dry, add remaining pasta cooking water 1 Tbsp. at a time until desired consistency is reached.

  • 4

    Finish The Dish

    Plate dish as pictured on front of card. Bon appétit!

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