Garlic Scallops over Parmesan Risotto

with blistered grape tomatoes and broccoli

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Shellfish

A note about serious food allergies

In Your Box (serves 2)

  • Info
    1½ oz. Grated Parmesan
  • Info
    8 oz. Scallops
  • ½ cup Arborio Rice
  • 2 Garlic Cloves
  • 4 oz. Grape Tomatoes
  • 6 oz. Broccoli Florets
  • Info
    ⅗ oz. Butter
  • 2 tsp. Mirepoix Base
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Halve tomatoes. Mince garlic. Cut broccoli into bite-sized pieces, if necessary. Pat scallops dry, and season both sides with a pinch of salt and pepper.

  • Step 2 - Start the Risotto

    Start the Risotto

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes. Add 1 cup boiling water-mirepoix broth and ¼ tsp. salt to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed, 2-4 minutes. While risotto cooks, cook broccoli.

  • Step 3 - Cook the Broccoli

    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. 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.

  • Step 4 - Finish the Risotto

    Finish the Risotto

    Add ½ cup broth 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. Add Parmesan (reserve a pinch for garnish) and broccoli. Cover and set aside.

  • Step 5 - Cook Scallops and Tomato

    Cook Scallops and Tomato

    Return pan used to cook broccoli to medium-high heat and add 1 Tbsp. olive oil. Add scallops and cook until scallops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side. Add butter and garlic and cook until lightly browned, 30-60 seconds. Add tomato and ¼ tsp. salt and remove from burner. Plate dish as pictured on front of card, garnishing with Parmesan. Bon appétit!