Basil Pesto and Scallop Risotto
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Basil Pesto and Scallop Risotto

Basil Pesto and Scallop Risotto

with Baby Tomato, Arugula and Spinach Salad

This decadent meal of buttery jumbo sea scallops and umami-rich basil pesto risotto will have you skipping that dinner reservation in favour of a cozy night in!

Pine nuts/Noix de pin

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time


serving amount

227 g

Sea Scallops

(Contains Scallops)

¾ cup

Arborio Rice

113 g

Baby Tomatoes

56 g

Arugula and Spinach Mix

1 unit(s)


4 tbsp

White Cooking Wine

(Contains Sulphites)

28 g

Pine nuts

(Contains Pine nuts/Noix de pin)

1 unit(s)

Vegetable Broth Concentrate

¼ cup

Basil Pesto

(Contains Milk)

½ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp


2 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories940 kcal
Fat51 g
Saturated Fat15 g
Carbohydrate78 g
Sugar9 g
Dietary Fiber5 g
Protein36 g
Cholesterol295 mg
Sodium1020 mg
Trans Fat0.5 g
Potassium600 mg
Calcium400 mg
Iron2.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Medium Non-Stick Pan
Paper Towel


Prep broth and make dressing

Before starting, wash and dry all produce. Combine 4 1/2 cups (5 1/2 cups) warm water and broth concentrate in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low, still covered.Meanwhile, peel, then finely chop shallot.Halve tomatoes.Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add tomatoes to the bowl with dressing, then stir to coat.

Toast pine nuts

Heat a large non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer pine nuts to a plate.

Start risotto

Add 2 tbsp (4 tbsp) butter to the same pan. Swirl the pan until butter is melted, then add shallots. Cook, stirring occasionally, until softened, 2-3 min. Add rice. Cook, stirring often, until toasted, 1-2 min. Add cooking wine. Cook, stirring often, until evaporated, 1-2 min.Add 1 cup broth from the medium pot to the pan with rice. Stir until broth has been absorbed by rice. Continue adding broth, 1 cup at a time, stirring regularly, until liquid is absorbed, texture is creamy and rice is tender, 24-28 min.

Finish risotto

When the last cup of broth has been absorbed, reduce heat to low. Add half the pesto and half the Parmesan. Stir often, until cheese melts, 1-2 min. Season with salt and pepper, to taste.

Cook scallops

When the risotto is almost finished, pat scallops dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt and pepper. Heat a medium non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then scallops. Pan-fry until golden-brown and cooked through, 2-3 min per side.**

Finish and serve

Add arugula and spinach mix to the bowl with tomatoes and dressing (from step 1). Toss to coat. Divide risotto between bowls, then top with scallops.Drizzle remaining pesto over top.Serve salad alongside.Sprinkle pine nuts and remaining Parmesan over salad.