Meal Kit
Culinary Collection
Thai-Style Petite Scallops
with creamy coconut rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Coconuts), Milk
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Pescatarian
- Gluten-Smart
Chef
Maija Barnes
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
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5⅗ fl. oz. Coconut Milk
- 1 Red Bell Pepper
- 5.47 oz. Long Grain White Rice
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⅗ oz. Butter
- ½ fl. oz. Honey
- ½ oz. Puffed Red Rice
- 2 Green Onions
- 2 tsp. Pho Vegetable Broth Concentrate
- 1 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) oqlLoZqk
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Calories720
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Carbohydrates87g
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Net Carbs84g
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Fat29g
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Protein29g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Small 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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using Impossible burger, break up until protein reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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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 Start the Rice
Bring a small pot with rice 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.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" strips.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat scallops dry and season all over with a pinch of garlic salt (reserve remaining for sauce and rice). 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 Bell Peppers and Scallops
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add bell peppers to hot pan. Stir occasionally until tender, 6-8 minutes.Add scallops and cook undisturbed, 90 seconds.After 90 seconds, stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds. -
4 Add the Sauce
Add pho base, honey, 1/4 tsp. garlic salt (reserve remaining for rice), and 2 Tbsp. water to hot pan.
Stir occasionally until bell peppers and scallops are coated and sauce thickens, 2-3 minutes.Remove from burner and stir in butter until melted and combined. -
5 Finish Rice and Finish Dish
After 15-18 minutes, adjust rice heat to medium.
Add remaining garlic salt, white portions of green onions, and 2 Tbsp. coconut milk (remaining is yours to use as you please!) to hot pot. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.Stir occasionally until green onions are fragrant, 3-4 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with bell pepper-scallop mixture. Garnish with green portions of green onions and puffed rice. Bon appétit!
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