Meal Kit
Culinary Collection
Scallop and Mushroom Risotto
with garlic and Parmesan
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk
Chef
David Padilla
Earth meets surf in this creamy risotto dinner, which comes together with a little stirring and a lot of love. The “earth” is the umami-rich, meaty mushrooms. It shakes hands in the frying pan with “surf”: sweet, mouthwatering soft scallops. Nestled atop buttery, cheesy risotto, this is a perfect marriage of the elements for a dinner that's out-of-this-world. Tip: Easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
In Your Box (serves 2)
- 8 oz. Scallops
- ¾ cup Arborio Rice
- 4 oz. Cremini Mushrooms
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1 oz. Butter
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1 oz. Shredded Asiago Cheese
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1 oz. Grated Parmesan
- 4 tsp. Mirepoix Broth Concentrate
- ¼ oz. Parsley
- 2 Garlic Cloves
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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Calories660
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Carbohydrates71g
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Net Carbs67g
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Fat29g
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Protein31g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
Customize It Instructions
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If using 16 oz. scallops, follow same instructions as 8 oz. scallops, cooking in batches if necessary.
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If using shrimp, follow same instructions as scallops in Steps 1 and 4, cooking until shrimp reaches minimum internal temperature, 2-3 minutes.
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If using flank steak, separate into a single layer and pat dry. Season all over with a pinch of salt and pepper. Follow same instructions as scallops in Step 4, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using diced chicken, follow same instructions as scallops in Steps 1 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Quarter mushrooms.
Mince parsley (no need to stem).Mince garlic.Pat scallops dry, and season both sides 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 Start the Risotto
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add garlic and rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add mirepoix base and 1 cup boiling water from small pot. Rice should just be covered by water. Stir often until nearly all water is absorbed. -
3 Finish the Risotto
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.Remove from burner. Stir in butter, Parmesan, Asiago, half the parsley (reserve remaining for garnish), and a pinch of salt until combined. Cover and set aside. -
4 Cook the Mushrooms and Scallops
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add mushrooms and a pinch of pepper to hot pan. Stir occasionally until golden brown, 3-5 minutes.Add scallops and cook until scallops are lightly browned and reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, placing scallops and mushrooms on risotto and garnishing with remaining parsley. Bon appétit!
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