HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconScallops Over Corn Risotto
Scallops Over Corn Risotto

Scallops Over Corn Risotto

With Heirloom Grape Tomatoes, Thai Basil, and Chili Lime Butter

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Risotto is generally thought of as a wintry dish, but when you carefully pair it with some bright and bold ingredients, as our chefs have done, you’ve got a recipe for a summery delight. Here, the rice is mixed with fresh corn kernels and Parmesan cheese, then topped with buttery scallops. For contrast, tomatoes, basil, and a spicy lime compound butter are scattered on top, which introduce a flash of brilliant flavors.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Veggie Stock Concentrate

1 unit

Corn on the Cob

2 clove


1 unit


1 unit


¾ cup

Arborio Rice

4 ounce

Heirloom Grape Tomatoes

½ ounce

Thai Basil

8 ounce



¼ cup

Parmesan Cheese


2 tablespoon

Chili Lime Butter


Not included in your delivery

1 tablespoon

Vegetable Oil

1 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat31 g
Saturated Fat14 g
Carbohydrate83 g
Sugar8 g
Dietary Fiber5 g
Protein27 g
Cholesterol80 mg
Sodium870 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Small Bowl
Medium Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Bring 5 cups water and stock concentrate to a boil in a medium pot. Meanwhile, cut corn kernels from cob. Once stock boils, reduce heat to low and add corn kernels to pot, keeping pot on stove. Meanwhile, slice garlic as thinly as possible. Halve, peel, and thinly slice shallot. Cut lemon into quarters.


Heat a drizzle of oil in a large pan over medium heat. Add shallot and garlic. Cook, tossing, until softened, 1-2 minutes. Add rice and stir until grains are translucent, 1-2 minutes. Add stock to pan ½ cup at a time, stirring after each addition. Allow rice to absorb most of the stock before adding more. Continue until al dente and creamy, 30-35 minutes.


While risotto simmers, halve tomatoes lengthwise and place in a small bowl with a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper. Pick basil from stems; discard stems. Roughly chop leaves. Pat scallops dry with a paper towel and season all over with salt and pepper; set aside on a plate.


Once risotto is done simmering, stir in Parmesan, 1 TBSP plain butter, and a squeeze of lemon juice. Season with salt and pepper.


Heat a large drizzle of oil in a medium pan over medium-high heat. Add scallops and cook until browned on bottom, 2-3 minutes. Flip scallops, then add chili lime butter to pan. Spoon butter over scallops until cooked through, 1-2 minutes more. (TIP: Tilt the pan slightly toward you to make it easier to spoon the butter.) Remove pan from heat and set aside.


Divide risotto between bowls and top with scallops. Drizzle with melted chili lime butter in pan. Scatter tomatoes and basil over top. Serve with remaining lemon on the side for squeezing over.