Meal Kit
Culinary Collection
Seared Scallops with French Onion Risotto
and Asiago cheese crisps
Prep & Cook Time: 50-60 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Milk
Chef
Ryan Pugh
You read the title, and you think soft, soft, soft in terms of texture, right? Delicious, of course, but scallops and risotto aren't known for bringing crunch. Well, lower your eyes to the subtitle to find a delightful surprise! This risotto is topped with Asiago crisps, which not only bring the crunch, but nutty, salty cheese flavor. We can bring the crunch and the soft in one meal.
In Your Box (serves 2)
- 8 oz. Scallops
-
4 fl. oz. Cream Sauce Base
- 3⅗ oz. Arborio Rice
- 3 oz. Peas
- 2 Green Onions
-
4 tsp. Chicken Demi-Glace Concentrate
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⅗ oz. Butter
- ½ oz. Caramelized Onion Jam
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0.24 oz. Asiago Cheese Crisps
- ¼ tsp. Red Pepper Flakes
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) zPaVKJqv
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Calories540
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Carbohydrates61g
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Net Carbs58g
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Fat23g
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Protein22g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium 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 16 oz. scallops, follow same instructions as 8 oz. scallops.
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If using shrimp, follow same instructions as scallops in Step 3, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side.
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If using chicken breasts, follow same instructions as scallops in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side. Serve alongside risotto.
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1 Start the Risotto
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Place a medium pot over medium heat and add 1 tsp. olive oil. Add white portions of green onions to hot pot and stir constantly until aromatic, 30-60 seconds.Add rice and stir occasionally until toasted, 1-2 minutes.Stir in 1 cup water. Bring to a simmer. Once simmering, cook undisturbed, 4 minutes.Stir in another 1 cup water. Return to a simmer. Once simmering, cook until liquid is almost all absorbed, 13-15 minutes. -
2 Finish the Risotto
Add cream sauce base, peas, 1/2 tsp. salt, and a pinch of pepper to hot pot. Bring to a simmer.
Once simmering, stir occasionally until beginning to thicken, 2-3 minutes.Remove from burner. Stir in half the butter (reserve remaining for sauce) until combined. Cover and set aside. -
3 Cook the Scallops
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.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add scallops to hot pan and cook until lightly browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.Remove from burner and transfer scallops to plate. Wipe pan clean and reserve. -
4 Make the Sauce
Return pan used to cook scallops to medium heat. Add 2 Tbsp. water, chicken demi-glace, and caramelized onion jam to hot pan. Bring to a simmer.
Once simmering, remove from burner. Stir in remaining butter. -
5 Finish Dish
Plate dish as pictured on front of card, topping risotto with scallops and sauce and garnishing with Asiago crisps (breaking up if desired), green portions of green onions, and red pepper flakes (to taste). Bon appétit!
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