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
A note about serious food allergies
Risotto and scallops sound like a complicated endeavor, best left to the experts who've been to culinary school and have a professional dishwasher at hand. Don't fret dear customer, scallops and risotto can come together in less than an hour with three pots and pans; not as easy as 1,2,3, but was easier than long division or trigonometry. And the flavors, the sweet soft scallops and the creamy tomato-y risotto, will make this worth any effort, and then some. No complications, just delicious flavor-ations.
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.
You Will Need
Medium 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 shrimp, follow same instructions as scallops in Step 4, cooking undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes.
If using 16 oz. scallops, follow same instructions as 8 oz. scallops, seasoning with chimichurri seasoning and a pinch of salt and pepper. Cook in batches if necessary.
If using chicken, pat dry and cut into 1" dice. Season with chimichurri seasoning. Stir occasionally over medium heat until chicken reaches minimum internal temperature, 5-7 minutes.
Start the Risotto
Place a medium pot over medium heat and add 1 tsp. olive oil. Add rice to hot pot and stir occasionally until toasted and opaque, 1-2 minutes.
Stir in 1 cup water, mirepoix base, tomato sauce, and a pinch of salt until combined.
Bring to a simmer. Once simmering, cook undisturbed, 4 minutes.
Stir in 1 cup water and return to a simmer. Once simmering, stir occasionally until liquid is almost absorbed, 13-15 minutes.
While risotto simmers, roast broccolini.
Roast the Broccolini
Trim bottom end from broccolini and cut into 1" lengths, leaving tops whole.
Place broccolini on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper.
Spread into a single layer and roast in hot oven until browned and tender, 12-14 minutes.
Finish the Risotto
Add butter, half the Parmesan (reserve remaining for garnish), and a pinch of salt to pot with risotto. Stir until creamy.
If too thick, add water 1 Tbsp. at a time until desired consistency is reached.
Cover and set aside.
Cook the Scallops
Pat scallops dry, and season both sides with chimichurri seasoning. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
Place a medium non-stick pan over medium-high heat and add 1 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 from burner. Rest at least 2 minutes.
Finish the Dish
Coarsely crush seasoned croutons.
Plate dish as pictured on front of card, topping risotto with broccolini, reserved Parmesan, scallops, and croutons. Bon appétit!
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