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
You may not have the money to be handing out dimes to school children, but you'll eat like a Rockefeller with this dinner. Succulent scallops nestle in a bed of creamy risotto, with the great flavors of Rockefeller (the oysters, not the rich family): fresh spinach, cheese, crispy onions. (Still confused about who was handing out dimes to school children? That's what the Internet is for!) Tip: Want to get the most juice out of your lemon? Before cutting, microwave the lemon for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
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
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Crush crispy onions.
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.If using shrimp, pat dry.
Start the Risotto
Place a medium pot over medium heat and add 1 tsp. olive oil. Add garlic to hot pot and stir constantly until aromatic, 30-60 seconds.
Add rice and stir occasionally until toasted and opaque, 1-2 minutes.
Add 1 cup water, mirepoix base, and a pinch of salt and stir to combine. Bring to a simmer. Once simmering, cook undisturbed, 4 minutes.
Stir in 1 cup water. Return to a simmer. Once simmering, cook until liquid is almost all absorbed, 13-15 minutes.
Remove from burner.
Finish the Risotto
Add spinach, Parmesan (reserve 1 Tbsp. for garnish), butter, cream cheese, 2 tsp. lemon juice, ¼ tsp. salt. and pepper. Stir until spinach is wilted, 30-60 seconds.
Cover and set aside.
Cook the Scallops
Place a large 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.
If using shrimp, follow same instructions and cook until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping risotto with scallops and garnishing with crispy onions and remaining Parmesan. Squeeze lemon wedges over to taste. Bon appétit!
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