Lemon Butter Scallops
Blue ApronSeafood
✓ Available this week · Jul 13 – Jul 19, 2026
☆☆☆☆☆ Be the first to review →🍽 2 servings · 📊 Easy
Nutrition Facts
2 serving(s)
Calories630
Per serving, as packaged by Blue Apron. Sat. fat & sugars not reported by provider.
7/ 10
MealFan's take
Solid choice
Seafood that 17% lighter than the average seafood meal.
Lightness3/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Seafood loversThis take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
630
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary ✓ American
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
10 oz Sustainably Sourced Sea Scallops
½ cup Red Rice Blend
6 oz Asparagus
4 oz Sugar Snap Peas
3 oz Baby Spinach
½ oz Pickled Peppadew Peppers
1 oz Salted Butter
1 bunch Mint
1 ½ tsp Calabrian Chile Paste
2 tbsp Mascarpone Cheese
2 tbsp Roasted Pistachios
1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 each Lemon
How to make it
1
Bring a medium pot of salted water (3/4 full) to a boil. Add the rice and cook uncovered 30-32 minutes until tender. Drain and return to the pot.
2
Rinse and dry all produce. Snap the woody ends off the asparagus and cut into 1-inch pieces. Pull the tough string off each snap pea pod and halve crosswise. Roughly chop the peppers. Halve the lemon and remove seeds. Roughly chop the pistachios. Pick the mint leaves.
3
Heat a drizzle of olive oil in a large pan over medium-high. Add the asparagus and snap peas; season. Cook stirring occasionally 3-4 minutes until lightly browned and slightly softened. Add the spinach; season. Cook stirring occasionally 1-2 minutes until the vegetables are softened and the spinach is wilted. Transfer to the pot of rice. Add the chopped peppers, mascarpone, the juice of 1 lemon half, and as much chile paste as you like; stir to combine. Taste and season. Cover to keep warm. Wipe out the pan.
4
Pat the scallops dry. Remove and discard the tough side muscle from each. Season both sides with salt and pepper. Heat a drizzle of olive oil in the same pan over medium-high. Sear in a single layer 2-3 minutes until browned. Flip, add the butter and the juice of the remaining lemon half (it may spatter). Cook spooning the butter over the scallops 1-2 minutes until coated and cooked through. Serve the rice topped with the scallops and pan butter. Finish with the chopped pistachios and mint leaves.
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Blue Apron
Lemon Butter Scallops
Among the Seafood dishes in Blue Apron's lineup, Lemon Butter Scallops with with Wild Rice & Spring Vegetables is one of the more straightforward options to prepare.
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Bring a medium pot of salted water (3/4 full) to a boil. Add the rice and cook uncovered 30-32 minutes until tender. Drain and return to the pot.
- Rinse and dry all produce. Snap the woody ends off the asparagus and cut into 1-inch pieces. Pull the tough string off each snap pea pod and halve crosswise. Roughly chop the peppers. Halve the lemon and remove seeds. Roughly chop the pistachios. Pick the mint leaves.
- Heat a drizzle of olive oil in a large pan over medium-high. Add the asparagus and snap peas; season. Cook stirring occasionally 3-4 minutes until lightly browned and slightly softened. Add the spinach; season. Cook stirring occasionally 1-2 minutes until the vegetables are softened and the spinach is wilted. Transfer to the pot of rice. Add the chopped peppers, mascarpone, the juice of 1 lemon half, and as much chile paste as you like; stir to combine. Taste and season. Cover to keep warm. Wipe out the pan.
- Pat the scallops dry. Remove and discard the tough side muscle from each. Season both sides with salt and pepper. Heat a drizzle of olive oil in the same pan over medium-high. Sear in a single layer 2-3 minutes until browned. Flip, add the butter and the juice of the remaining lemon half (it may spatter). Cook spooning the butter over the scallops 1-2 minutes until coated and cooked through. Serve the rice topped with the scallops and pan butter. Finish with the chopped pistachios and mint leaves.
Lemon Butter Scallops is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Lemon Butter Scallops?
Lemon Butter Scallops is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Lemon Butter Scallops american?
Lemon Butter Scallops is tagged as American on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Lemon Butter Scallops take to prepare?
Lemon Butter Scallops is made in 4 steps. Estimated active time is about 32 minutes based on the recipe instructions.
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Frequently Asked Questions
How many calories in Blue Apron's Lemon Butter Scallops?
Lemon Butter Scallops has 630 calories per serving from Blue Apron.
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Brand: Blue Apron
Calories: 630 cal
Servings: 2
Pre-filled from our kitchen database · Sustainably Sourced Sea Scallops, Red Rice Blend, Asparagus, Sugar Snap Peas, Baby Spinach, Pickled Peppadew Peppers, Salted Butter, Mint
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