Meal Kit
Scallops with Mango Salsa
and chile couscous
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
- 8 oz. Scallops
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1 cup Couscous
- 5 oz. Corn Kernels
- 3 oz. Frozen Mangoes
- 1 Lime
- 1 Jalapeno Pepper
- 2 Green Onion
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⅗ oz. Butter
- 1 Tbsp. Chile and Cumin Rub
- ¼ oz. Cilantro
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) jOQzKl3A
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Calories680
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Carbohydrates102g
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Net Carbs95g
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Fat17g
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Protein29g
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Sodium1580mg
Recipe Steps
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
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1 prep
slice green onions, separate
seed and mince jalapenorough chop mangozest and juice limechop cilantroplace scallops on paper towels to dry -
2 cooking cous cous
bring 1.5 cups of water to a boil with a pinch of salt and chile cumin rub
once boiling add cous cous and butter, stir and cover pot and remove from heatallow to sit for 10 minutes and then fluff -
3 corn salsa
in large non stick over medium high heat add 2 t olive oil
add corn, jalapeno and white part of onionsaute for 4-5 minutes, stirring occasionallyremove from heat and fold in green onion tops and mangoseason with 1/4 t saltwipe pan clean and return to same heat -
4 cooking scallops
add 2 t olive oil to the pan
season scallops with a pinch of pepper and 1/4 t saltsear on one side 2-3 minutes, flip and cook
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