Meal Kit
Culinary Collection
Scallop Rockefeller Risotto
with spinach and crispy fried onions
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk, Wheat
Chef
Ryan Pugh
You may not have the money to be handing out dimes to school children, but you'll eat like a Rockefeller with this dinner. Succulent scallops nestle in a bed of creamy risotto, with the great flavors of Rockefeller (the oysters, not the rich family): fresh spinach, cheese, crispy onions. (Still confused about who was handing out dimes to school children? That's what the Internet is for!) Tip: Want to get the most juice out of your lemon? Before cutting, microwave the lemon for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
In Your Box (serves 2)
- 8 oz. Scallops
- 1 Lemon
- 3⅗ oz. Arborio Rice
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2 oz. Grated Parmesan Cheese
- 2 oz. Baby Spinach
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1 oz. Cream Cheese
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1 oz. Butter
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½ oz. Crispy Fried Onions
- 2 tsp. Mirepoix Broth Concentrate
- 2 Garlic Cloves
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) 4P646aOY
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Calories640
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Carbohydrates56g
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Net Carbs54g
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Fat33g
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Protein29g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Pots
- 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 16 oz. scallops, follow same instructions as 8 oz. scallops, working in batches if necessary.
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If using diced chicken breasts or diced chicken thighs, pat dry. Follow same instructions as scallops in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using shrimp, pat dry. Follow same instructions as scallops in Step 4, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Halve lemon. Cut one half into wedges and juice the other half.
Coarsely crush crispy onions.Mince garlic.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. -
2 Start the Risotto
Place another medium pot over medium heat and add 1 tsp. olive oil. Add garlic to hot pot and stir constantly until aromatic, 30-60 seconds.
Add rice. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup boiling water, mirepoix base, and a pinch of salt 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 and 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. -
3 Finish the Risotto
Add spinach, Parmesan (reserve 1 Tbsp. for garnish), butter, softened cream cheese, 2 tsp. lemon juice, and a pinch of salt and pepper to hot pot with risotto.
Stir until spinach is wilted, 30-60 seconds.Remove from burner. Cover and set aside. -
4 Cook the Scallops
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add scallops to hot pan. Cook until lightly browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping risotto with scallops and garnishing with crushed crispy onions and remaining Parmesan. Squeeze lemon wedges over to taste. Bon appétit!
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