Meal Kit

Culinary Collection

Low-Country-Style Scallop Risotto

with corn and bacon

Prep & Cook Time: 50-60 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Milk

  • Under 625 calories
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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
  • Info
    1 oz. Cream Cheese
  • ½ oz. Crumbled Bacon
  • 2 tsp. Chesapeake Seasoning
  • 0.14 oz. Lemon Juice
  • 1 tsp. Garlic Pepper
Contains: Sulfites
Food intolerance information

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
    600
  • Carbohydrates
    79g
  • Net Carbs
    77g
  • Fat
    22g
  • Protein
    25g
  • Sodium
    1650mg

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

  • If using 16 oz. scallops, follow same instructions as 8 oz. scallops, working in batches if necessary.

  • 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.

  1. 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. 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. 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. 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. 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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