Culinary Collection

Lemon-Herb Scallops

with corn and tomato risotto

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Expert

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 Roma Tomatoes
  • 3 oz. Corn Kernels
  • Info
    8 oz. Scallops
  • Info
    1 oz. Grated Parmesan
  • Info
    1 oz. Butter
  • ¾ cup Arborio Rice
  • 1 Lemon
  • 6 Chive Sprigs
  • 2 Garlic Cloves
  • ½ tsp. Garlic 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
    675
  • Carbohydrates
    77g
  • Fat
    30g
  • Protein
    28g
  • Sodium
    1670mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Small Pot
  • 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 the Ingredients

    Quarter tomatoes lengthwise and cut into ½" pieces. Mince chives. Zest and halve lemon. Cut one half into wedges and juice the other half. Mince garlic. Pat scallops dry, and season all over 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. 2

    Start the Risotto

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice, a pinch of salt, and garlic to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes. Add 1 cup boiling water from small pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

  3. 3

    Finish the Risotto

    Add ½ cup boiling water and 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. Add butter, Parmesan, garlic salt, and a pinch of pepper. Stir to combine, then cover and set aside.

  4. 4

    Broil the Vegetables

    Place corn and tomato on prepared baking sheet. Toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer. Place under hot broiler and broil until softened and warmed through, 3-5 minutes. Don't text and broil! Keep an eye on vegetables, as they may burn easily under broiler.

  5. 5

    Cook Scallops and Finish Dish

    Place a large non-stick pan over 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. Add 2 tsp. lemon juice. Remove from burner. Plate dish as pictured on front of card, placing scallops and vegetables on risotto and garnishing with lemon zest (to taste) and chives. Squeeze lemon wedge over to taste. Bon appétit!

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