Meal Kit
Culinary Collection
Petite Scallop Risotto Piccata
with parsley gremolata
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 8 oz. Patagonian Petite Scallops
- ¾ cup Arborio Rice
- 1 Lemon
- 4 oz. Broccolini
- 1⅕ oz. Butter
- 1 oz. Shredded Parmesan Cheese
- ½ oz. Capers
- 4 Garlic Cloves
- 2 tsp. Mirepoix Broth Concentrate
- ¼ oz. Parsley
- 1 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.
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Nutrition (per serving)
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Calories680
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Carbohydrates71g
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Net Carbs69g
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Fat30g
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Protein32g
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Sodium2060mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 2 Medium Pots
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Zester
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Trim bottom end from broccolini and cut into 1" lengths.
Mince parsley; no need to stem.Drain and coarsely chop capers.Zest lemon, halve, and juice.Mince garlic.Pat scallops dry. Season all over with 1/4 the garlic salt (reserve remaining for risotto) and a pinch of 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 Start the Risotto
Place another medium pot over medium-high heat and add 1 tsp. olive oil.
Add half the garlic (reserve remaining for scallops and gremolata) to hot pot. Stir often until fragrant, 1-2 minutes.Add rice and stir occasionally until toasted and opaque, 1-2 minutes.Add mirepoix base 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. -
3 Finish the Risotto
Add remaining garlic salt and 1/2 cup boiling water from other pot to hot pot with rice. Stir often 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 cheese, half the softened butter (reserve remaining for scallops), and a pinch of salt and pepper. Stir to combine, cover, and set aside. -
4 Cook the Broccolini and Scallops
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add broccolini and 2 Tbsp. water to hot pan. Cover and cook until broccolini is slightly tender, 4-6 minutes. Uncover and add scallops, remaining softened butter, and half the remaining garlic (reserve remaining for gremolata). Stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes.Remove from burner. Stir in capers and 2 tsp. lemon juice (to taste) until combined.While broccolini and scallops cook, continue recipe. -
5 Make Gremolata and Finish Dish
In a mixing bowl, combine parsley, 2 tsp. olive oil, remaining garlic, 1/2 tsp. lemon zest, and a pinch of salt and pepper. Set aside.
Plate dish as pictured on front of card, topping risotto with broccolini-scallop mixture. Garnish with gremolata. Bon appétit!
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