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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 (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, 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).
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 Sulphites, Tree nuts, Soy)
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
Instructions
- 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.
