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Dilly Seared Scallops
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Dilly Seared Scallops

Dilly Seared Scallops

with Marinated Veggies and Lemon-Butter Risotto

Get ready for golden-brown seared scallops served atop a velvety risotto. A snappy warm asparagus salad with burst baby tomatoes partners with this delicious combination for a gourmet meal right in your own home.

Allergens:
Scallops/Pétoncles
Milk
Sulphites
Mustard
Soy

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

227 g

Sea Scallops

(Contains Scallops/Pétoncles)

¾ cup

Arborio Rice

1 unit

Lemon

227 g

Baby Heirloom Tomatoes

227 g

Asparagus

50 g

Shallot

7 g

Dill

½ cup

Parmesan Cheese, shredded

(Contains Milk)

4 tbsp

White Cooking Wine

(Contains Sulphites)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

½ tbsp

Honey

2 unit

Miso Broth Concentrate

(Contains Soy)

Not included in your delivery

2 tbsp

Butter*

(Contains Milk)

3.5 tbsp

Oil*

¼ tbsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories870 kcal
Fat39 g
Saturated Fat14 g
Carbohydrate88 g
Sugar12 g
Dietary Fiber8 g
Protein37 g
Cholesterol295 mg
Sodium1080 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.

Utensils

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

Instructions

Prep and start risotto
1

Before starting, preheat the broiler to high. Wash and dry all produce. Combine 4 cups (5 cups) warm water and miso broth concentrate in a medium pot. Cover and bring to a gentle boil over high heat. Once boiling, remove lid and reduce heat to low.Heat a large pot over medium heat.Meanwhile, peel then finely chop shallots.When the pot is hot, add 1 tbsp (2 tbsp) oil, then two-thirds of the shallots. Cook, stirring occasionally, until softened, 1-2 min.

Cook risotto and finish prep
2

Add rice. Cook, stirring often, until fragrant, 1-2 min. Add cooking wine. Season with salt and pepper. Cook, stirring often, until fragrant, 30 sec.Add 1 cup broth to the pan with rice. Cook, stirring occasionally, 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, 28-30 min.Meanwhile, zest, then juice lemon. Trim and discard bottom 1-inch of asparagus. Cut asparagus in half crosswise.Roughly chop dill.

Broil veggies
3

Add asparagus, tomatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.Broil in the middle of the oven, stirring halfway through, until asparagus is lightly charred and tomatoes burst, 7-9 min.

Marinate veggies
4

Meanwhile, add mustard, half the honey (use all for 4 ppl), half the dill, remaining shallots, 2 tsp (4 tsp) lemon juice and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.When roasted veggies are done, add to bowl with marinade. Toss to combine.

Cook scallops
5

When risotto is almost done, heat a large non-stick pan over high heat. While pan heats, drain and rinse scallops. Pat dry with paper towels, pressing well to absorb as much moisture as possible.Season with salt and pepper. When the pan is hot, add 1 tbsp (2 tbsp) oil, then scallops. Pan-fry until golden-brown and cooked through, 2 min per side.**

Finish and serve
6

Remove risotto from heat, then add Parmesan, lemon zest, remaining dill, 2 tsp (4 tsp) lemon juice and 2 tbsp (4 tbsp) butter. Stir often until cheese melts 1-2 min. Season with salt and pepper, to taste.Divide risotto and veggies between plates.Top risotto with scallops.Spoon any remaining marinade from the bowl over scallops.