All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Mince parsley, leaves and stems.
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.
Start the Risotto
Place another medium pot over medium heat and add 1 tsp. olive oil.
Add mirepoix vegetable blend and bacon to hot pot. Stir occasionally until softened, 2-3 minutes.
Add rice and stir occasionally until toasted and opaque, 1 minute.
Stir in wine and mirepoix base. Cook until liquid is almost completely evaporated.
Finish the Risotto
Add 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.
Add ½ cup boiling water 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 cream cheese, butter, ¼ tsp. salt, and ¼ tsp. pepper. Cover and set aside.
Cook the Scallops
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add scallops to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping risotto with scallops, and garnishing with Parmesan and parsley. Bon appétit!
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