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

In Your Box (serves 2)

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

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1

    Prepare Ingredients and Make Vinaigrette

    Halve lemon. Juice one half and cut other half into wedges. Peel shallot. Cut into ¼" dice. Mince garlic. 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. 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 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 spinach and garlic 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 1 cup boiling water from other pot and mirepoix base 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 truffle salt until combined. Stir in spinach and garlic. Cover and set aside.

  5. 5

    Cook Scallops and Finish Dish

    Return pan used to cook spinach to 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 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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