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Cajun Scallop Risotto
with Parmesan and tomatoes
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Milk, Wheat
- Calorie-Conscious
- Pescatarian
Chef
Maija Barnes
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In Your Box (serves 2)
- 8 oz. Patagonian Petite Scallops
- 8 oz. Cooked White Rice
- 4 oz. Grape Tomatoes
- 2 oz. Roasted Red Peppers
- 2 oz. Creme Fraiche
- ½ oz. Grated Parmesan Cheese
- ⅓ oz. Panko Breadcrumbs
- 1 tsp. Cajun Seasoning
- ½ tsp. Garlic and Parsley Seasoning
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)
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Calories480
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Carbohydrates39g
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Net Carbs36g
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Fat23g
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Protein28g
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Sodium1490mg
Recipe Steps
You Will Need
- Salt
- Salted Butter
- Olive Oil
- 2 Large Non-Stick Pans
- 1 Plate
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.
Coarsely chop peppers.Pat scallops dry and season all over with a pinch of salt and Cajun seasoning (use less if spice-averse). 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 Make the Risotto
Carefully massage rice in bag to break up any clumps and remove from packaging.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add rice and 1/2 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, add tomatoes, peppers, cheese, 1/2 Tbsp. salted butter, creme fraiche, garlic and parsley seasoning, and 1/2 tsp. salt. Stir occasionally until vegetables are tender, cheese is melted, and creme fraiche is combined, 4-5 minutes.If risotto is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.While risotto cooks, continue recipe. -
3 Toast the Panko
Line a plate with a paper towel.
Place another large non-stick pan over medium heat. Add 1/2 Tbsp. salted butter to hot pan and let melt, 30-60 seconds.Add panko and stir occasionally until golden-brown and toasted, 30-60 seconds.Remove from burner. Transfer panko to towel-lined plate. Wipe pan clean and return to medium heat. -
4 Cook Scallops and Finish Dish
Add 2 tsp. olive oil to hot pan. Let oil heat, 3 minutes.
Add scallops and cook undisturbed, 90 seconds.After 90 seconds, stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds.Remove from burner.Plate dish as pictured on front of card, topping risotto with scallops and panko. Bon appétit!
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