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
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!
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
Medium Non-Stick Pan
Before You Cook
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.
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.
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.
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.
Finish the Dish
Plate dish as pictured on front of card, topping risotto with scallops and garnishing with queso fresco and cilantro. Bon appétit!
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