Express
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Petite Scallop Summer Risotto
with spinach and squash
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk
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Under %{max_calories} caloriesPescatarianOver 30g protein
- Gluten-Smart
Chef
David Welch
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In Your Box (serves 2)
- 1 Yellow Squash
- 8 oz. Patagonian Petite Scallops
- 8 oz. Cooked White Rice
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4 fl. oz. Cream Sauce Base
- 2 oz. Baby Spinach
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1 oz. Shredded Parmesan Cheese
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⅘ oz. Lemon Garlic Butter
- 2 tsp. Vegetable Base
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1 tsp. Buttermilk-Dill Seasoning
- 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.
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Nutrition (per serving)
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Calories550
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Carbohydrates39g
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Net Carbs36g
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Fat28g
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Protein32g
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Sodium1970mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
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
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1 Prepare the Ingredients
Coarsely chop spinach.
Trim yellow squash ends, quarter, and cut into 1/2" dice.Pat scallops dry. 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 Cook the Risotto
Carefully massage rice in bag to break up any clumps and remove from packaging.
Place a medium pot over medium heat. Add 1/4 cup water, cream base, vegetable base, and garlic salt to hot pot. Stir to combine and bring to a simmer.Once simmering, add rice and half the cheese (reserve remaining for garnish). Stir occasionally until combined and risotto is slightly thickened, 4-6 minutes.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner.While risotto cooks, continue recipe. -
3 Cook the Vegetables
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add yellow squash and a pinch of salt to hot pan. Stir occasionally until slightly browned and tender, 4-5 minutes.Add spinach and buttermilk-dill seasoning. Stir occasionally until spinach is wilted, 2-3 minutes. -
4 Cook Scallops and Finish Dish
Add 2 tsp. olive oil and scallops to hot pan. Cook undisturbed, 90 seconds.
After 90 seconds, stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds.Remove from burner. Stir in softened butter until melted and combined.Plate dish as pictured on front of card, topping risotto with scallop mixture. Garnish with remaining cheese. Bon appétit!
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