Culinary Collection

Seared Scallops with French Onion Risotto

and Asiago cheese crisps

Prep & Cook Time: 50-60 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Mild

Contains: Milk, 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 read the title, and you think soft, soft, soft in terms of texture, right? Delicious, of course, but scallops and risotto aren't known for bringing crunch. Well, lower your eyes to the subtitle to find a delightful surprise! This risotto is topped with Asiago crisps, which not only bring the crunch, but nutty, salty cheese flavor. We can bring the crunch and the soft in one meal.

In Your Box (serves 2)

  • ½ oz. Caramelized Onion Jam
  • 2 Green Onions
  • 3 oz. Peas
  • Info
    4 tsp. Chicken Demi-Glace Concentrate
  • ¼ tsp. Red Pepper Flakes
  • Info
    4 fl. oz. Cream Sauce Base
  • ½ cup Arborio Rice
  • Info
    0.24 oz. Asiago Cheese Crisps
  • Info
    ⅗ oz. Butter
  • 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
    617
  • Carbohydrates
    63g
  • Fat
    30g
  • Protein
    24g
  • Sodium
    1731mg

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.

  • If using shrimp, follow same instructions as scallops in Step 3, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side.

  • If using chicken breasts, follow same instructions as scallops in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side. Serve alongside risotto.

  1. 1

    Start the Risotto

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Place a medium pot over medium heat and add 1 tsp. olive oil. Add white portions of green onions to hot pot and stir constantly until aromatic, 30-60 seconds. Add rice and stir occasionally until toasted, 1-2 minutes. Stir in 1 cup water. Bring to a simmer. Once simmering, cook undisturbed, 4 minutes. Stir in another 1 cup water. Return to a simmer. Once simmering, cook until liquid is almost all absorbed, 13-15 minutes.

  2. 2

    Finish the Risotto

    Add cream sauce base, peas, ½ tsp. salt, and a pinch of pepper to hot pot. Bring to a simmer. Once simmering, stir occasionally until beginning to thicken, 2-3 minutes. Remove from burner. Stir in half the butter (reserve remaining for sauce) until combined. Cover and set aside.

  3. 3

    Cook the Scallops

    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. 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 and transfer scallops to plate. Wipe pan clean and reserve.

  4. 4

    Make the Sauce

    Return pan used to cook scallops to medium heat. Add 2 Tbsp. water, chicken demi-glace, and caramelized onion jam to hot pan. Bring to a simmer. Once simmering, remove from burner. Stir in remaining butter.

  5. 5

    Finish Dish

    Plate dish as pictured on front of card, topping risotto with scallops and sauce and garnishing with Asiago crisps (breaking up if desired), green portions of green onions, and red pepper flakes (to taste). Bon appétit!

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