Meal Kit
Culinary Collection
Scallops atop Truffled Mushroom Risotto
with Sicilian sauce
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Milk
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
Jimmy Shay
In Your Box (serves 2)
- 8 oz. Patagonian Petite Scallops
- 6 oz. Cremini Mushrooms
- ¾ cup Arborio Rice
- 1 oz. Sicilian Sauce
- 1 oz. Shredded Parmesan Cheese
- 1 oz. Creme Fraiche
- ⅘ oz. Truffle Butter
- 2 tsp. Mirepoix Broth Concentrate
- 6 Chive Sprigs
- ½ tsp. Garlic Salt
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.
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Nutrition (per serving)
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Calories720
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Carbohydrates71g
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Net Carbs70g
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Fat34g
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Protein33g
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Sodium1770mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 2 Medium Pots
- 1 Large Non-Stick Pan
- 1 Plate
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
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Mince chives.Pat scallops dry. Season all over with a pinch of salt and 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. -
2 Cook the Mushrooms
Place a medium pot over medium heat and add 2 tsp. olive oil.
Add mushrooms and a pinch of salt and pepper to hot pot. Stir occasionally until browned, 4-6 minutes.Transfer mushrooms to a plate. Keep pot over medium heat; no need to wipe clean. -
3 Start the Risotto
Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add 1 cup boiling water from other medium pot to pot with rice. Rice should just be covered by water.Stir often until nearly all water is absorbed. -
4 Finish the Risotto
Add 1/2 cup boiling water to hot pot 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 mushrooms, cheese, softened butter (to taste), half the chives (reserve remaining for garnish), garlic salt, a pinch of pepper, creme fraiche, and mirepoix base until combined. Cover and set aside. -
5 Cook Scallops and Finish Dish
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Let heat, 3 minutes.
Add scallops to hot pan and cook undisturbed, 90 seconds.After 90 seconds, stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds.Remove from burner. Stir in softened Sicilian sauce (to taste) until melted and combined. Plate dish as pictured on front of card, topping risotto with scallops. Garnish with remaining chives. Bon appétit!
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