Apricot Glazed Scallops & Goat Cheese Risotto

with walnuts and asparagus

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Shellfish, Tree Nuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Butter
  • Info
    ½ oz. Walnut Halves
  • 1½ oz. Apricot Preserves
  • ½ cup Arborio Rice
  • Info
    1 oz. Goat Cheese
  • 8 oz. Asparagus
  • Info
    8 oz. Scallops

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.

  • Nutrition (per serving)

  • Calories
    587
  • Carbohydrates
    64g
  • Fat
    27g
  • Protein
    24g
  • Sodium
    1612mg

Recipe Steps

  • 1

    Prep

    Chop asparagus into 1 inch pieces

  • 2

    Toast Walnuts and Cook Asparagus

    In a medium pan over medium high heat, add the walnuts and dry toast. Remove from pan and coarsely chop. Set aside.

    In the same pan over medium high heat, add 1 tsp olive oil. Add asparagus and cook until slightly charred and tender. Set aside.

  • 3

    Cook Risotto

    In a small pot over medium high heat, add 2 tsp olive oil. Add aborio rice and toast for 1-2 minutes. Add 1 cup boiling water to pot with rice. Rice should just be covered by water. Stir often until nearly all liquid is absorbed. Add ½ cup boiling water and stir often until nearly all liquid 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 liquid left. Remove from burner. Stir in half the butter, asparagus and 2 tsp of salt. Cover and set aside.

  • 4

    Cook Scallops

    In the same medium saute pan over medium high heat, heat 1 tsp olive oil. Sprinkle ¼ tsp salt and a pinch of pepper on the scallops. Cook on 1 side for 2-3 minutes. Flip scallops, add remaining butter and apricot preserves and stir to combine. Slowly swirl mixture around scallops while scallops cook. When almost ready, toss mixture with scallops.

  • 5

    Finish The Dish

    Top risotto with walnuts and goat cheese. Serve with scallops.

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