Meal Kit
Culinary Collection
Walnut-Glazed Petite Scallops
with sesame broccoli and rice
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Tree Nuts (Walnuts), Sesame, Soy
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PescatarianOver 30g protein
- Gluten-Smart
Chef
Jimmy Shay
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)
- 12 oz. Broccoli Florets
- 8 oz. Patagonian Petite Scallops
- 5.47 oz. Long Grain White Rice
- 1 Lime
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1 fl. oz. Tamari Soy Sauce (GF)
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1 oz. Walnut Halves
- 2 Green Onions
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½ oz. Toasted Sesame Oil
- 1 tsp. Sambal
- 1 tsp. Cornstarch
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) d3V5xrOD
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Calories670
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Carbohydrates83g
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Net Carbs76g
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Fat25g
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Protein35g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small Pot
- 1 Mixing Bowl
- 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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook 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.
Remove from burner and set aside.
While rice cooks, continue recipe.
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2 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Coarsely crush walnuts in shipping bag.
Halve lime. Cut one half into wedges and juice the other half.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat scallops dry. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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3 Roast the Broccoli
Place broccoli, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper on prepared baking sheet. Massage oil and seasonings into broccoli. Spread into a single layer.
Roast in hot oven until browned and fork-tender, 14-16 minutes.
Carefully remove from oven. Stir sesame oil into broccoli until combined. Sheet will be hot! Use a utensil.
While broccoli roasts, continue recipe.
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4 Cook the Scallops
Place a medium 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 heat.
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5 Add Sauce and Finish Dish
Add white portions of green onions and 2 tsp. olive oil to hot pan. Stir occasionally until white portions of green onions are fragrant, 30-60 seconds.
In a mixing bowl, combine 1/4 cup water and cornstarch.
Add cornstarch mixture, soy sauce, sambal (to taste), and 1 Tbsp. lime juice to pan with green onions. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until sauce has slightly thickened, 1-2 minutes.
Stir in walnuts and scallops until coated, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping rice and scallop mixture with green portions of green onions. Squeeze lime wedges over dish to taste. Bon appétit!
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