Peel shallot. Cut into 1/4" dice.

Coarsely chop spinach.

Halve lemon. Juice one half and cut other half into quarters.

Mince garlic.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until tender, 3-4 minutes.

Remove from burner. Transfer shallot to a mixing bowl and add basil oil, 1 tsp. lemon juice, and a pinch of salt and pepper. Stir to combine, then set aside.

Wipe pan clean and reserve.

Return pan used to cook shallot to medium heat and add 1 tsp. olive oil. Add garlic to hot pan and stir until aromatic, 30-60 seconds.

Add spinach and stir often until wilted, 2-3 minutes.

Remove from burner and transfer garlic spinach to a plate. Wipe pan clean and reserve.

Place another medium pot over medium-high heat and add 2 tsp. olive oil.

Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

Add mirepoix broth concentrate and 1 cup boiling water from other pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add 1/2 cup boiling water from other pot. Stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

Remove from burner. Stir in truffle butter and garlic salt until combined, then stir in garlic spinach. Cover and set aside.

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.

Return pan used to cook spinach to medium-high heat and add 2 tsp. olive oil. 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 risotto with scallops and scallops with vinaigrette. Squeeze lemon wedges over to taste. Bon appétit!