Garlic Scallops over Parmesan Risotto

with blistered grape tomatoes and broccoli

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

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

This risotto is a smorgasbord of delightful ingredients, all coming together to make something more special that the combination of its parts. Scallops are cooked with garlic, butter, and grape tomatoes, making for a delicate rich delight on the tongue. This is piled on a risotto of fresh broccoli and nutty Parmesan, making for its own spellbindingly decedent component. Once you bring these two together in one bowl, you'll know how deliciousness comes from addition.

In Your Box (serves 2)

  • 4 oz. Grape Tomatoes
  • 2 tsp. Mirepoix Base
  • Info
    ⅗ oz. Butter
  • Info
    2 oz. Grated Parmesan
  • 2 Garlic Cloves
  • 6 oz. Broccoli Florets
  • ½ cup Arborio Rice
  • 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
    615
  • Carbohydrates
    57g
  • Fat
    30g
  • Protein
    32g
  • Sodium
    1633mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare the Ingredients

    Halve tomatoes. Mince garlic. Cut broccoli into bite-sized pieces. Pat scallops dry, and season both sides 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 a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice and half the garlic (reserve remaining for scallops) to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes. Add 1 cup boiling water-mirepoix broth to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed, 2-4 minutes.

  • 3

    Finish the Risotto

    Add ½ cup broth to pot with rice and stir often 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. Remove from burner. Stir in Parmesan (reserve a pinch for garnish). Cover and set aside. While risotto cooks, cook broccoli.

  • 4

    Cook the Broccoli

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add broccoli, ½ cup water, and a pinch of salt to hot pan. Stir occasionally until broccoli is bright green and tender, 5-7 min. Remove from burner and transfer broccoli to plate. Wipe pan clean and reserve.

  • 5

    Cook the Scallops and Tomatoes

    Return pan used to cook broccoli to medium-high heat and add 1 Tbsp. olive oil. Add scallops to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Add butter, tomatoes, remaining garlic, and ¼ tsp. salt and stir until lightly browned, 30-60 seconds. Remove from burner. Plate dish as pictured on front of card, placing scallops, tomatoes, and broccoli on risotto and garnishing with reserved Parmesan. Bon appétit!

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