Culinary Collection

Seared Scallops with French Onion Risotto

and Parmesan cheese crisps

Prep & Cook Time: 50-60 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Mild

Contains: Milk, Shellfish

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

In Your Box (serves 2)

  • 1 oz. Caramelized Onion Jam
  • ¼ tsp. Red Pepper Flakes
  • 3 oz. Peas
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    8 oz. Scallops
  • ¾ cup Arborio Rice
  • Info
    ⅗ oz. Butter
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • Info
    4 fl. oz. Cream Sauce Base
  • 2 Green Onions

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 Baking Sheet
  • 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
  1. 1

    Prepare Ingredients and Make Parmesan Crisps

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Make two piles of half the Parmesan (reserve remaining for risotto) on prepared baking sheet. Gently spread into 3-4" circle. Bake in hot oven until golden brown and bubbling, 7-9 minutes. Let crisps cool, 5 minutes. While Parmesan crisps bake, start risotto.

  2. 2

    Start the Risotto

    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 and opaque, 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.

  3. 3

    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, cook until beginning to thicken, 3-4 minutes. Remove from burner. Stir in remaining Parmesan and butter until combined. Cover and set aside.

  4. 4

    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.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook scallops to medium heat. Add 2 Tbsp. water, chicken demi-glace, and onion jam to hot pan.Bring to a simmer. Once simmering, remove from burner. Plate dish as pictured on front of card, topping risotto with scallops and garnishing with Parmesan crisps (breaking up if desired), green portions of green onions, and red pepper flakes (to taste). Bon appétit!

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