Meal Kit
Culinary Collection
Tuscan-Style Scallop and Potato Stew
with cheesy croutons
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Rachel Post
This soup is based on cioppino (don't ask us to pronounce). Cioppino has a wonderful origin story: In late 19th century San Francisco, there was a community of Italian immigrants who made their living as fishermen. When a fisherman came back from fishing without any catches, they'd go to their fellow fishermen, pot in hand, and ask for them to chip in. That "chip in" that ended up in their pot? Their “cioppino.” You don't have to come to Home Chef HQ, pot in hand, to enjoy this amazing soup of sweet scallops, tender potatoes, and fire-roasted tomatoes. Great story, and an even greater meal.
In Your Box (serves 2)
- 8 oz. Yukon Potatoes
- 8 oz. Scallops
- 4 oz. Mirepoix Blend
- 4 oz. Fire Roasted Diced Tomatoes in Juice
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1 French Roll
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2 oz. Shredded Parmesan Cheese
- 1 oz. White Cooking Wine
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1 oz. Light Cream Cheese
- 2 Garlic Cloves
- 1 tsp. Italian Seasoning Blend
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)
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Calories550
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Carbohydrates61g
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Net Carbs56g
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Fat18g
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Protein33g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 1 Baking Sheet
Before You Cook
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
Customize It Instructions
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If using 16 oz. scallops, follow same instructions as 8 oz. scallops, working in batches if necessary.
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If using shrimp, follow same instructions as scallops in Step 2, cooking undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes per side.
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If using chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as scallops in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare Ingredients and Bake Croutons
Cut potatoes into 1/2" dice.
Mince garlic.Tear French roll into bite-size pieces.Place French roll pieces on prepared baking sheet in a single layer. Top with half the Parmesan (reserve remaining for garnish) and 1 tsp. olive oil.Bake in hot oven until browned, 8-10 minutes.While croutons bake, start scallops. -
2 Cook the Scallops
Pat scallops dry, and season all over with a pinch of pepper. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
Place medium pot over medium-high heat with 2 tsp. olive oil. Add scallops to hot pot and cook until scallops are browned and reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.Transfer scallops to a plate. Keep pot over medium-high heat. -
3 Start the Stew
Add mirepoix blend to hot pot and stir often until softened, 5-7 minutes.
Stir in garlic, 1/2 tsp. salt, and a pinch of pepper until combined.Add seasoning blend and potatoes. Stir often until combined and potatoes begin to soften, 2-4 minutes. -
4 Finish the Stew
Stir wine into hot pot until almost completely evaporated, 2-3 minutes.
Stir in cream cheese until melted, 1-2 minutes.Add fire-roasted tomatoes and 2 cups water and stir to combine. Bring to a simmer.Once simmering, reduce heat to medium-low. Cover, and cook until potatoes are tender and broth slightly thickens, 10-12 minutes. -
5 Add Scallops and Finish Dish
Add scallops and any accumulated juices to hot pot. Cook until scallops are warmed through, 2-4 minutes.
Plate dish as pictured on front of card, garnishing with remaining Parmesan and croutons. Bon appétit!
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