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
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.
Before You Cook
Once water is boiling, add pasta and ¼ tsp salt and cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander.
While the pasta cooks, prepare the ingredients.
Prepare The Ingredients and Cook The Scallops
Peel and halve shallot. Slice halves into thin strips.
Cut mushrooms into ¼" slices.
Stem kale and coarsely chop.
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. Transfer to a plate. Reserve pan; no need to wipe clean.
Cook The Vegetables
In the same pan over medium high heat, add 2 tsp olive oil. Add mushrooms and shallots to hot pan and stir occasionally until browned, 4-6 minutes. Add kale and seasoned salt and cook 2-3 minutes or until kale is wilted. Add pasta, scallops, tuscan tomato sauce, butter, and ¼ cup pasta water. Bring to a simmer.
Finish The Dish
Plate dish as pictured on front of card, topping with Parmesan. Bon appétit!
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