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.
The quantities provided above are averages only.
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 4 cups water (7 cups for 4 servings) and stock concentrate to a boil in a medium pot. Meanwhile, slice corn kernels off cob. Once stock is boiling, reduce heat to low and add corn cob to pot. Meanwhile, slice garlic as thinly as possible. Halve, peel, and thinly slice shallot. Quarter lemon.
Heat a drizzle of oil in a large pan over medium heat. Add garlic and shallot; cook, stirring, until softened, 1-2 minutes. Add rice and stir until grains are translucent, 1-2 minutes. Add ½ cup stock and bring mixture to a simmer. Continue adding stock, ½ cup at a time, stirring after each addition. Allow rice to absorb most of the liquid before adding more. Once risotto has cooked for 20 minutes, stir in corn kernels. Repeat process with remaining stock until rice is al dente and mixture is creamy, 30-35 minutes total.
While risotto simmers, halve tomatoes; toss in a small bowl with a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper. Pick basil leaves from stems; discard stems and roughly chop leaves. Pat scallops dry with paper towels and season all over with salt and pepper; set aside on a plate.
Once risotto is al dente and creamy, stir in Parmesan, 1 TBSP plain butter (2 TBSP for 4 servings), 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.
Divide risotto between bowls and top with scallops. Drizzle with remaining melted chili lime butter in pan. Top with tomatoes and basil. Serve with remaining lemon wedges on the side.
