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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Sea Scallops
(Contains Scallops)
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*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.**
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.
