Cajun Scallop Risotto

with green peppers and cheddar cheese

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Shellfish

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. Shredded Cheddar Cheese
  • Info
    ⅗ oz. Butter
  • 4 oz. Grape Tomatoes
  • 1 Green Bell Pepper
  • ¾ cup Arborio Rice
  • Info
    1 oz. Tuscan Herb Butter
  • 2 Garlic Clove
  • 1 tsp. Cajun Seasoning
  • 2 Green Onion
  • 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
    680
  • Carbohydrates
    74g
  • Fat
    34g
  • Protein
    25g
  • Sodium
    1573mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 2 Medium Pots

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
  1. 1

    Prepare the Ingredients

    Halve tomatoes. Trim and thinly slice green onions, keeping white and green portions separate. Stem, seed, remove ribs, and cut green bell pepper into ½" dice. 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.

  2. 2

    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.

  3. 3

    Finish the Risotto

    Add ½ 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 regular butter, cheese, green portions of green onions, ¼ tsp. salt, and a pinch of pepper. Cover and set aside.

  4. 4

    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 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

  5. 5

    Finish the Dish

    Add 1 tsp. olive oil, green bell pepper, seasoning blend, tomatoes, and white portions of green onions, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally, breaking up tomatoes, until vegetables begin to soften, 3-5 minutes. Add ¼ cup water and bring to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes. Remove from burner. Stir in scallops and herb butter. Plate dish as pictured on front of card, placing scallops and vegetables on risotto. Bon appétit!

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