Culinary Collection

Scallop Rockefeller Risotto

with spinach and crispy fried onions

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish (Scallops)

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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.

In Your Box (serves 2)

  • Info
    2 oz. Grated Parmesan
  • Info
    1 oz. Light Cream Cheese
  • Info
    1 oz. Crispy Fried Onions
  • ½ cup Arborio Rice
  • 4 Garlic Cloves
  • 2 tsp. Mirepoix Broth Concentrate
  • Info
    1 oz. Butter
  • 2 oz. Baby Spinach
  • 1 Lemon
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium 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

  • If using 16 oz. scallops, follow same instructions as 8 oz. scallops, working in batches if necessary, until scallops reach a minimum internal temperature.

  • If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as scallops in Step 4, cooking skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using chicken breasts, pat dry, and season both sides with a pinch of salt and pepper. Follow same instruction as scallops in Step 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using NY strip steak, pat dry, and season both sides with a pinch of salt and pepper. Follow same instructions as scallops in Step 4, cooking until steak reaches a minimum internal temperature, 9-11 minutes per side. Halve to serve.

  1. 1

    Prepare the Ingredients

    Halve lemon. Cut one half into wedges and juice the other half. Coarsely crush crispy onions. Mince garlic. 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.

  2. 2

    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. Stir in 1 cup water, mirepoix base, and a pinch of salt. 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.

  3. 3

    Finish the Risotto

    Add spinach, Parmesan (reserve 1 Tbsp. for garnish), butter, cream cheese, 2 tsp. lemon juice, ¼ tsp. salt. and a pinch of pepper to pot with risotto. Stir until spinach is wilted, 30-60 seconds. Cover and set aside.

  4. 4

    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 lightly browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove from burner.

  5. 5

    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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