Meal Kit
Culinary Collection
Cajun Scallop Risotto
with green peppers and cheddar cheese
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Milk
Chef
David Padilla
In Your Box (serves 2)
- 8 oz. Scallops
- 1 Green Bell Pepper
- ¾ cup Arborio Rice
- 4 oz. Grape Tomatoes
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1 oz. Tuscan Herb Butter
- 2 Green Onion
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1 oz. Shredded Cheddar Cheese
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⅗ oz. Butter
- 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.
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Nutrition (per serving) EOd5203G
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Calories690
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Carbohydrates72g
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Net Carbs66g
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Fat34g
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Protein25g
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Sodium1570mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Pots
- 1 Large Non-Stick Pan
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
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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 1/2" 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 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 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 regular butter, cheese, green portions of green onions, 1/4 tsp. salt, and a pinch of pepper. Cover and set aside. -
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 Finish the Dish
Add 1 tsp. olive oil, green bell pepper, seasoning blend, tomatoes, and 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 herb butter.Plate dish as pictured on front of card, placing scallops and vegetables on risotto. Bon appétit!
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