Jumbo Scallops on Spinach and Tomato Risotto
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Jumbo Scallops on Spinach and Tomato Risotto

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.

Preparation Time45 minutes
Cooking Time10 minutes


serving amount

¾ cup

Arborio Rice

113 g

Baby Tomatoes

227 g

Jumbo Scallops

(Contains Scallops)

113 g

Baby Spinach

1 unit(s)


1 unit(s)


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


¼ tsp


2 tsp


2.5 tbsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories970 kcal
Fat54 g
Saturated Fat14 g
Carbohydrate88 g
Sugar13 g
Dietary Fiber6 g
Protein33 g
Cholesterol305 mg
Sodium1350 mg
Trans Fat1 g
Potassium900 mg
Calcium225 mg
Iron6 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.


Baking Sheet
Medium Pot
Small Bowl
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Large Bowl
Medium Non-Stick Pan


Toast walnuts
  • 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.
Pickle shallots
  • 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.
Prep and burst tomatoes
  • 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.
Start risotto
  • 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.
Finish risotto and make salad
  • 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.
Cook scallops and serve
  • 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.
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