Meal Kit
Culinary Collection
Chipotle Buttered Petite Scallops
with yellow rice and cotija
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Milk, Eggs
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PescatarianOver 30g protein
- Gluten-Smart
Chef
Tom Scodari
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. Patagonian Petite Scallops
- 1 Red Bell Pepper
- 5.47 oz. Long Grain White Rice
- 5 oz. Corn Kernels
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0.88 oz. Mayonnaise
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⅘ oz. Chipotle Butter
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½ oz. Grated Cotija Cheese
- 2 tsp. Fiesta Seasoning
- ¼ oz. Cilantro
- 1 tsp. Portuguese Piri Piri 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) QOjbaJOw
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Calories740
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Carbohydrates88g
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Net Carbs83g
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Fat31g
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Protein32g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Large Non-Stick Pan
- 1 Plate
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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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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1 Cook the Rice
Bring a small pot with rice, piri piri seasoning (to taste), and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.
Stem cilantro and reserve whole leaves.Pat scallops dry and season all over with 1/4 tsp. salt and 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. -
3 Cook the Scallops
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Let heat, 3 minutes.
Add scallops to hot pan and cook undisturbed, 90 seconds.After 90 seconds, stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds.Transfer scallops to a plate. Wipe pan clean and keep over medium-high heat. Pan will be hot! Use caution. -
4 Cook the Vegetables
Add 2 tsp. olive oil, bell peppers, corn, and fiesta seasoning to hot pan. Stir occasionally until vegetables are tender, 6-8 minutes.
Add cooked scallops and stir to combine, 1-2 minutes.Remove from burner. Stir in softened butter (to taste) until melted and combined. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with scallop mixture. Garnish with mayonnaise, cheese, and cilantro. Bon appétit!
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