Jumbo Scallops on Spinach and Tomato Risotto
with Fresh Salad and Lemon-Mustard Vinaigrette
Nothing hits the spot like a good risotto. This version features jumbo seared scallops atop a savoury sun-dried tomato pesto and spinach risotto that is sure to make dinner time "me" time.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
¾ cup
Arborio Rice
113 g
Baby Tomatoes
227 g
Jumbo Scallops
(Contains Scallops)
113 g
Baby Spinach
1 unit(s)
Shallot
1 unit(s)
Lemon
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites)
28 g
Walnuts, chopped
(Contains Walnuts)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)
2 unit(s)
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
¼ tsp
Salt*
2 tsp
Sugar*
2.5 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Add walnuts to an unlined baking sheet, then toast in the middle of the oven, until golden brown, 2-4 min. (TIP: Keep an eye on them so they don't burn!)
- Transfer walnuts to a plate, then set aside.
- Increase oven temperature to high broil.
- As the broiler preheats, peel, then thinly slice half the shallot. Finely chop remaining shallot.
- Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
- Heat a medium pot over medium heat.
- When hot, add sliced shallots, 1/2 tbsp (1 tbsp) lemon juice, 3 tbsp (6 tbsp) water and 1 tsp (2 tsp) sugar. Season with salt.
- Cook, stirring often, until sugar dissolves, 1-2 min.
- Remove from heat.
- Transfer pickled shallots, including liquid, to a small bowl.
- Set aside in the fridge to cool.
- Rinse pot.
- Combine 4 cups (5 cups) water and broth concentrate in the same pot. Cover and bring to a gentle boil over medium heat.
- Pierce tomatoes with a fork.
- Add tomatoes and 1/2 tbsp (1 tbsp) oil to the baking sheet (from step 1). Season with salt and pepper, then toss to coat.
- Broil in the middle of oven, until tomatoes burst, 5-6 min.
- Transfer tomatoes to another plate.
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add 2 tbsp (4 tbsp) butter, then remaining shallots and rice. Cook, stirring occasionally, until shallots are softened, 2-3 min.
- Add cooking wine. Cook, stirring often, until cooking wine has absorbed, 1-2 min.
- Add 1 cup broth from the medium pot to the pan. 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, 25-30 min.
- When the last cup of broth has been absorbed and rice is tender and creamy, reduce heat to low.
- Add sun-dried tomato pesto, Parmesan and half the spinach to the risotto. Stir until spinach is wilted and Parmesan melts, 1 min.
- Remove from heat.
- Drain shallots (from step 2), reserving 1 tsp (2 tsp) pickling liquid.
- Using a fork, whisk together pickling liquid, mustard, 1/2 tsp (1 tsp) sugar, 1/2 tsp (1 tsp) lemon zest and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper. Add shallots and remaining spinach, then toss to combine.
- When risotto is almost done, heat a medium non-stick pan over medium.
- Meanwhile, pat scallops dry with paper towels 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, 2-3 min per side.**
- Divide risotto between bowls. Top with burst tomatoes and scallops.
- Serve salad alongside, then sprinkle walnuts over salad.
- Squeeze a lemon wedge over risotto, if desired.
