Culinary Collection

Scallops and Creamy Tuscan Farrotto

with blistered tomatoes and garlic bread

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat

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

Farrotto is risotto made with a grain other than rice, and in this case, that's farro, a nutty grain that's as old as Mesopotamia and the pharaohs. (It was found in their tombs.) It adds a bit of extra texture and bite here, making a delightful tomato-y bed for these succulent scallops. This farrotto is far out… toe. Tip: You don't need Paul Sorvino wielding a razor blade to get super thin slices of garlic. (That's from “Goodfellas,” for all you non-movie fans.) Just be sure to tuck the fingertips of your garlic-holding hand for safety, and use your knuckle as your guide.

In Your Box (serves 2)

  • Info
    10 oz. Farro with Tomato and Herb
  • 8 oz. Scallops
  • 4 oz. Grape Tomatoes
  • Info
    1 French Roll
  • ½ fl. oz. Red Wine Vinegar
  • Info
    1 oz. Tuscan Herb Butter
  • 2 tsp. Mirepoix Broth Concentrate
  • 2 Garlic Cloves

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
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Mixing Bowl

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, working in batches if necessary.

  • If using shrimp, follow same instructions as scallops in Steps 1 and 4, cooking undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes.

  • If using diced chicken, follow same instructions as scallops in Steps 1 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Prepare the Ingredients

    Halve tomatoes.

    Halve French roll.

    Thinly slice half the garlic. Mince other half. Keep sliced and minced garlic separate.

    Pat scallops dry, and season all over with a pinch of salt and pepper.

  2. 2

    Bake the Garlic Bread

    In a mixing bowl, combine minced garlic and 1 Tbsp. olive oil.

    Place French roll halves on prepared baking sheet, cut sides up. Spread garlic oil on cut sides.

    Bake in hot oven until golden brown, 8-10 minutes.

    While garlic bread bakes, cook farrotto.

  3. 3

    Cook the Farrotto

    Bring a medium pot with farro, 1/4 cup water, mirepoix base, 1/4 tsp. salt, and a pinch of pepper to a simmer. Once simmering, stir occasionally until heated through, 2-3 minutes.

    Remove from burner. Stir in butter until creamy. Cover and set aside.

  4. 4

    Cook the Scallops

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add scallops and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.

    Remove scallops to a plate. Tent with foil. Keep pan over medium-high heat.

  5. 5

    Make Sauce and Finish Dish

    Add 2 tsp. olive oil and sliced garlic to hot pan. Stir often until lightly golden brown, 1-2 minutes.

    Add tomatoes and 1/4 tsp. salt and stir often until softened, 1-2 minutes.

    Smash tomatoes until broken and add half the red wine vinegar (remaining is yours do with as you wish). Stir until combined, 1-2 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, topping farrotto with sauce and scallops. Bon appétit!

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