Scallop Elote Risotto

with corn and poblano

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Shellfish

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 you!
A note about serious food allergies

Risottos aren't always waltzing around with earthy, umami flavors; they can tango with heat, bossa nova with spice, or lambada with fresh and sweet. Nothing forbidden about the tantalizing flavors here: This scallop risotto dances across the tongue with all the right moves. Its dancing partners include a plethora of wicked movers, like sweet corn, fresh cilantro, and slightly spicy poblano. Treat yourself to this boogie wonderland of flavor, and find your toes tapping with delight. Tip: Easier way to mince cilantro? 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)

  • Info
    1 oz. Butter
  • 1 Poblano Pepper
  • 1 tsp. Cajun Seasoning
  • 5 oz. Corn Kernels
  • 4 tsp. Mirepoix Base
  • Info
    1 oz. Queso Fresco
  • ¼ oz. Cilantro
  • Info
    1 oz. Crumbled Cotija Cheese
  • ½ cup Arborio Rice
  • Info
    8 oz. Scallops

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
    633
  • Carbohydrates
    66g
  • Fat
    31g
  • Protein
    27g
  • Sodium
    1534mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan
  • 1 Small Pot

Before You Cook

  • 1

    Prepare the Ingredients

    Coarsely chop cilantro (no need to stem). Stem poblano pepper, seed, and cut into ¼" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. Pat scallops dry, and season all over with seasoning blend. 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 Vegetables

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add poblano and corn to hot pot and stir occasionally until slightly browned and starting to soften, 3-4 minutes. Transfer vegetables to a plate. Keep pot over medium-high heat.

  • 3

    Make the Risotto

    Add rice to hot pot with mirepoix base and ½ cup boiling water from small pot. Stir constantly until water is almost completely evaporated, 1-2 minutes. 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 and stir in vegetables, butter, cotija cheese, and ¼ tsp. salt. Cover and set aside.

  • 4

    Cook the Scallops

    Place a medium non-stick pan over medium-high heat and add 2 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.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping risotto with scallops and garnishing with queso fresco and cilantro. Bon appétit!

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.