Meal Kit

Brown Butter Scallop and Asparagus Risotto

with roasted pistachios and Parmesan cheese

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)

  • 2 tsp. Mirepoix Broth Concentrate
  • 2 Green Onion
  • 2 Garlic Clove
  • Info
    2 oz. Grated Parmesan
  • Info
    ¾ oz. Roasted Pistachios
  • 5 oz. Asparagus
  • Info
    1 oz. Butter
  • ½ cup Arborio Rice
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 1

    prepare the ingredients

    coarsely chop pistachios. mince garlic. trim asparagus and cut into 1" pieces. thinly slice white portions. green portions at an angle. scallops with a pinch of pepper.

  2. 2

    start the risotto

    standard risotto method. garlic and white portions with rice. add mirepoix with first cup of water.

  3. 3

    finish the dish

    finish risotto with butter, cheese, ¼ tsp. salt. and a pinch of pepper.

  4. 4

    cook the scallops and asparagus

    large non-stick pan over medium-high heat. asparagus in pan 5-7 minutes, stirring occasionally. move asparagus to sides of pan. add scallops. 1-2 minutes per side until temp. season with a pinch of salt and pepper.

  5. 5

    finish the dish

    plate as shown. garnish with pistachios and green portions of green onions.

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