Express
Premium
Scallops and Creamy Lemon Garlic Rice
with asparagus and Parmesan
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk
-
Under %{max_calories} calories
Chef
Laura Alpern
Perfectly seared scallops in so little time! You won't want to miss out on this dish. The tender scallops and asparagus sit on top of fluffy, creamy, and citrus flavored rice with the salty and nutty flavors of Parmesan.
In Your Box (serves 2)
- 8 oz. Scallops
- 5 oz. Asparagus
- 3¾ oz. Minute Rice
-
1 oz. Shredded Parmesan Cheese
-
⅗ oz. Butter
- 2 tsp. Mirepoix Broth Concentrate
- 2 tsp. Minced Garlic and Lemon Basil
- 0.28 oz. Lemon Juice
- 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.
-
Nutrition (per serving) 8O7Lr23D
-
Calories500
-
Carbohydrates57g
-
Net Carbs55g
-
Fat18g
-
Protein25g
-
Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
-
If using 16 oz. scallops, follow same instructions as 8 oz. scallops, working in batches if necessary.
-
If using diced chicken breasts, follow same instructions as scallops in Steps 1 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
-
If using shrimp, follow same instructions as scallops in Steps 1 and 4, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
-
1 Prepare the Ingredients
Trim woody ends off asparagus and cut into 1" lengths.
Pat scallops dry and season all over with a pinch of salt and 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. -
2 Cook the Rice
Place a medium pot over medium heat and add 1 tsp. olive oil. Add minced garlic and lemon basil to hot pot and stir occasionally until lightly browned, 30-60 seconds.
Add rice, 11/2 cups water, mirepoix base, and garlic salt. Cover and bring to a simmer.Once simmering, stir often until water is mostly evaporated, 6-8 minutes.Remove from burner. Add cheese (reserve 1 Tbsp. for garnish), butter, and lemon juice. Stir vigorously until combined and cheese is melted, 30-60 seconds.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Cover and set aside.While rice cooks, continue recipe. -
3 Cook the Asparagus
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add asparagus and a pinch of salt and pepper to hot pan. Stir occasionally until asparagus is tender, 3-5 minutes. -
4 Cook Scallops and Finish Dish
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.Plate dish as pictured on front of card, topping rice with asparagus and scallops and garnishing with remaining cheese. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
