Cajun Scallop Risotto
with green peppers and cheddar cheese
Prep & Cook Time: 35-45 min.
Difficulty Level: Intermediate
Spice Level: Mild
Cook Within: 3 days
Even if festive times seem far away, you can bring the hustle and bustle of New Orleans into your own home with this amazing scallops and risotto dish. Peppers, onions, and Cajun seasonings will give your taste buds reason to smile, and the sweet scallops and soft risotto are perfect partners in pleasing the palate. Even if you can't “geaux” to New Orleans right now, your dinner can make the journey for you. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 2)
- 8 oz. Scallops
- 1 Green Bell Pepper
- ¾ cup Arborio Rice
- 4 oz. Grape Tomatoes
- 2 Green Onions
- 2 Garlic Cloves
- 1 tsp. Cajun 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.
Nutrition (per serving) DOL5p938
You Will Need
- Olive Oil
- 2 Medium Pots
- 1 Large Non-Stick Pan
Before You Cook
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
If using 16 oz. scallops, follow same instructions as 8 oz. scallops, working in batches if necessary.
If using shrimp, follow same instructions as scallops in Steps 1 and 4 cooking undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes.
If using chicken breasts, pat dry, and, on a separate cutting board, cut into 1” dice and season with a pinch of salt and pepper. Follow same instructions as scallops in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using steak strips, spread into a single layer, pat dry, and season with a pinch of salt and pepper. Follow same instructions as scallops in Step 4, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.Stem, seed, remove ribs, and cut green bell pepper into 1/2" dice.Halve tomatoes.Mince garlic.Pat scallops dry, and season all over with a pinch of salt and pepper. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
Start the Risotto
Place another medium pot over medium-high heat and add 2 tsp. olive oil.Add rice and garlic to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup boiling water from other pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Finish the Risotto
Add 1/2 cup boiling water from other pot 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.Remove from burner. Stir in Tuscan herb butter, cheese, green portions of green onions, 1/4 tsp. salt, and a pinch of pepper until combined. Cover and set aside.
Cook the Scallops
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 scallops to a plate. Keep pan over medium-high heat.
Cook Vegetables and Finish Dish
Add 1 tsp. olive oil, green bell pepper, seasoning blend, tomatoes, white portions of green onions, 1/4 tsp. salt, and a pinch of pepper to hot pan.Stir occasionally, breaking up tomatoes, until vegetables begin to soften, 3-5 minutes.Add 1/4 cup water and bring to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes.Remove from burner. Stir in scallops and plain butter until melted and combined.Plate dish as pictured on front of card, placing scallops and vegetables on risotto. Bon appétit!
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