Scallops and Lemon Parmesan Risotto

with roasted broccoli

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Shellfish

Calories Conscious
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

Elevated cuisine isn't just unpronounceable ingredients, served on a bed of foam and pretension. (“Deeply inhale this mist, and then quickly chew on this pork while rubbing your stomach and counting to ten… that'll be 600 dollars.”) It's just that little bit more: tender scallops served on a bed of rich risotto of nutty, perfectly salty Parmesan and bright-as-the-sunshine lemon. Delicious, delightful, and you don't need a degree in culinary arts to appreciate it.

In Your Box (serves 2)

  • Info
    1 oz. Grated Parmesan
  • Info
    ⅗ oz. Butter
  • 1 Lemon
  • 1 Tbsp. Meatloaf Seasoning
  • Info
    0.24 oz. Parmesan Cheese Crisps
  • Info
    1 oz. Sour Cream
  • 2 tsp. Mirepoix Base
  • 6 oz. Broccoli Florets
  • ¾ 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
    601
  • Carbohydrates
    70g
  • Fat
    21g
  • Protein
    30g
  • Sodium
    1721mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Medium Pots

Before You Cook

  • 1

    Prepare Ingredients and Roast Broccoli

    Halve lemon. Cut one half into wedges and juice the other half. Coarsely crush cheese crisps. Pat scallops dry, and season both sides with a pinch of pepper. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same. Cut broccoli into bite-sized pieces. Place broccoli on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Massage oil into broccoli. Spread into a single layer and roast in hot oven until browned and fork-tender, 14-16 minutes. While broccoli roasts, start risotto.

  • 2

    Start the Risotto

    Place another medium pot over medium heat and add 1 tsp. olive oil. Add rice to hot pot and stir occasionally until toasted and opaque, 1-2 minutes. Add 1 cup boiling water from other pot, mirepoix base, and seasoning blend. Rice should just be covered by water. Stir often until nearly all water is absorbed.

  • 3

    Finish the Risotto

    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. Stir in 2 tsp. lemon juice, Parmesan, butter, sour cream, and ¼ tsp. salt until butter is melted and risotto is creamy. Cover and set aside.

  • 4

    Cook the Scallops

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Working in batches if necessary, 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 broccoli. Garnish with cheese crisps and squeeze lemon wedges over to taste. Bon appétit!

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