Culinary Collection

Lemon and Basil Oil Scallops

with truffle and spinach risotto

Prep & Cook Time: 50-60 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

The sweet, soft, delicate nature of scallops matches perfectly with basil. (Oil that is, flavor gold, Italian green.) The creamy, rich risotto is also quite soft, and is augmented by fresh spinach and pungent garlic. (Not to mention truffle!) And drizzled through it all is that fantastic basil-lemon-shallot goodness. Have a few bites and you'll feel like you're in paradise, full of swimmin' pools and movie stars.

In Your Box (serves 2)

  • 1 Shallot
  • Info
    8 oz. Scallops
  • ¾ cup Arborio Rice
  • 2 Garlic Cloves
  • ½ fl. oz. Basil Oil
  • 4 tsp. Mirepoix Broth Concentrate
  • 2 oz. Baby Spinach
  • ½ tsp. Garlic Salt
  • Info
    ⅘ oz. Truffle Butter
  • 1 Lemon

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
    658
  • Carbohydrates
    75g
  • Fat
    31g
  • Protein
    22g
  • Sodium
    1681mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Pots
  • 1 Mixing Bowl
  • 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

Customize It Instructions

  • If using shrimp, follow same instructions as scallops in Step 5, cooking undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes per side.

  • If using NY strip steak, follow same instructions as scallops in Step 5, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.

  • If using chicken breasts, follow same instructions as scallops in Step 5, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  1. 1

    Prepare Ingredients and Make Vinaigrette

    Peel shallot. Cut into ¼" dice. Coarsely chop spinach. Halve lemon. Juice one half and cut other half into quarters. Mince garlic. Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until tender, 3-4 minutes. Remove from burner. Transfer shallot to a mixing bowl and add basil oil, 1 tsp. lemon juice, and a pinch of salt and pepper. Stir to combine, then set aside. Wipe pan clean and reserve.

  2. 2

    Cook the Garlic Spinach

    Return pan used to cook shallot to medium heat and add 1 tsp. olive oil. Add garlic to hot pan and stir until aromatic, 30-60 seconds. Add spinach and stir often until wilted, 2-3 minutes. Remove from burner and transfer garlic spinach to a plate. Wipe pan clean and reserve.

  3. 3

    Start the Risotto

    Place another 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 mirepoix broth concentrate and 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.

  4. 4

    Finish the Risotto

    Add ½ cup boiling water from other pot. 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 truffle butter and garlic salt until combined, then stir in garlic spinach. Cover and set aside.

  5. 5

    Cook Scallops and Finish Dish

    Pat scallops dry. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same. Return pan used to cook spinach to medium-high heat and add 2 tsp. olive oil. Add scallops to hot pan and cook until browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove from burner. Plate dish as pictured on front of card, topping risotto with scallops and scallops with vinaigrette. Squeeze lemon wedges over to taste. Bon appétit!

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