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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!
Ingredients: Sea scallops • Arborio rice • Baby tomatoes • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Arugula and spinach mix (arugula, spinach) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Shallot • Pine nuts • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Jumbo Scallops
(Contains Scallops)
¾ cup
Arborio Rice
113 g
Baby Tomatoes
56 g
Arugula and Spinach Mix
1 unit(s)
Shallot
28 g
Pine Nuts
(Contains Pine nuts May contain Tree nuts)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
1 unit(s)
Vegetable Broth Concentrate
(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
¼ cup
Basil Pesto
(Contains Milk May contain Tree nuts, Wheat, Milk, Soy, Sulphites, Egg, Fish)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.**
- 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.
