Scallops Over Corn Risotto
With Heirloom Grape Tomatoes, Thai Basil, and Chili Lime Butter
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.
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Corn on the Cob
2 clove
Garlic
1 unit
Shallot
1 unit
Lemon
¾ cup
Arborio Rice
4 ounce
Heirloom Grape Tomatoes
½ ounce
Thai Basil
8 ounce
Scallops
(Contains Shellfish)
¼ cup
Parmesan Cheese
(Contains Milk)
2 tablespoon
Chili Lime Butter
(Contains Milk)
Not included in your delivery
1 tablespoon
Vegetable Oil
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
