Meal Kit
Culinary Collection
Brown Butter Blackened Scallops
with creamy asparagus orzo
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk, Wheat
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PescatarianOver 30g protein
Chef
Laura Alpern
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 8 oz. Scallops
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4 fl. oz. Cream Sauce Base
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6 oz. Orzo Pasta
- 5 oz. Asparagus
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⅘ oz. Lemon Garlic Butter
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⅗ oz. Butter
- 6 Chive Sprigs
- 2 Garlic Cloves
- 1 tsp. Blackening Seasoning
- ½ tsp. Garlic Salt
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) 732bZK3J
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Calories640
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Carbohydrates67g
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Net Carbs62g
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Fat28g
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Protein31g
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Sodium1530mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Non-Stick Pan
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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Start Orzo and Prepare Ingredients
Once water is boiling, add orzo and cook until al dente, 8-10 minutes.
Remove from burner. Drain in a wire-mesh strainer and set aside. Reserve pot; no need to wipe clean.While orzo cooks, trim woody ends off asparagus. Cut into 1" pieces.Mince chives.Mince garlic. -
2 Finish the Orzo
Return pot used to cook orzo to medium heat and add 1 tsp. olive oil. Add asparagus to hot pot and stir occasionally until tender but still crisp, 3-4 minutes.
Add half the garlic (reserve remaining for sauce) and stir occasionally until fragrant, 30-60 seconds.Add orzo, lemon garlic butter, cream base, and garlic salt. Stir occasionally until creamy and combined, 2-3 minutes.Remove from burner.While asparagus cooks, continue recipe. -
3 Cook the Scallops
Pat scallops dry and season all over with blackening seasoning and a pinch of salt. 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 a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add scallops to hot pan and cook until browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.Remove from burner. Transfer to a plate and tent with foil. Wipe pan clean and reserve. -
4 Brown Butter and Add Scallops
Return pan used to cook scallops to medium-low heat and add plain butter to hot pan. Stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 2-3 minutes.
Add remaining garlic and stir until fragrant, 30-60 seconds.Return scallops to pan and flip to coat.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping orzo with scallops and garnishing with chives. Bon appétit!
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