Meal Kit
Culinary Collection
Low-Country-Style Scallop Risotto
with corn and bacon
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk
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Under %{max_calories} calories
Chef
Maija Barnes
Low-country-style but never low in flavor! In this savory delight, we pair the flavors of sweet corn and scallops with smoky bacon and creamy risotto. If you wanted a pick me up during the week, we have got your indulgence here!
In Your Box (serves 2)
- 8 oz. Scallops
- 4 oz. Grape Tomatoes
- 3⅗ oz. Arborio Rice
- 3 oz. Corn Kernels
- ½ cup Yellow Cornmeal
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1 oz. Cream Cheese
- ½ oz. Crumbled Bacon
- 2 tsp. Chesapeake Seasoning
- 0.14 oz. Lemon Juice
- 1 tsp. Garlic Pepper
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.
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Nutrition (per serving) lObMBYqV
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Calories600
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Carbohydrates79g
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Net Carbs77g
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Fat22g
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Protein25g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
- 1 Small Pot
- 1 Mixing Bowl
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
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If using 16 oz. scallops, follow same instructions as 8 oz. scallops, working in batches if necessary.
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If using shrimp, follow same instructions as scallops in Steps 4 and 5, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Roast the Tomatoes
Halve tomatoes.
Place tomatoes and 1 tsp. olive oil on prepared baking sheet and toss to combine. Spread into a single layer. Roast in hot oven until tomatoes are blistered, 10-15 minutes.While tomatoes roast, continue recipe. -
2 Cook the Bacon and Corn
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add bacon to hot pan and stir occasionally until bacon crisps, 1-2 minutes.
Add corn and stir occasionally until browned, 4-5 minutes.Remove from burner. Transfer bacon-corn mixture to a plate. Reserve pan; no need to wipe clean.While bacon and corn cook, continue recipe. -
3 Cook the Risotto
Place a medium pot over medium-high heat and add 1 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 small pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.Add 1/2 cup boiling water from small pot 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.Add cream cheese, 1 tsp. Chesapeake seasoning (reserve remaining for scallops), lemon juice, half the tomatoes (reserve remaining for garnish), bacon-corn mixture, garlic pepper, and a pinch of salt. Stir until combined.Remove from burner. Cover and set aside. -
4 Prepare the Scallops
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.
In a mixing bowl, combine remaining Chesapeake seasoning and cornmeal. Add scallops and toss until completely coated, pressing gently to adhere. -
5 Cook Scallops and Finish Dish
Line a plate with a paper towel.
Return pan used to cook bacon-corn mixture to medium-high heat and add 1 Tbsp. olive oil.Working in batches if necessary, add scallops to hot pan and cook until golden brown, 2-3 minutes per side.Remove from burner. Transfer scallops to towel-lined plate.Plate dish as pictured on front of card, topping risotto with remaining tomatoes and scallops. Bon appétit!
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