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L'artisan
Ready in 25 minutes

Pan-Seared Scallops over Fresh Corn Risotto

with Crunchy Summer Salad

Cooking time

25 minutes

Servings

2/4

Calories

850 /serving

The beauty of summertime is on the table when you lay out this savvy supper: salty seasides, sun-stroked fields and vibrant green gardens. Plump and pillowy, scallops take the place of honour after a sprinkling of citrusy, herby seasonings and a speedy turn in the pan. They sit atop a seasonal risotto dotted with kernels freshly shaven from the cobs. It’s luxuriously rich with mascarpone, offset by chives and lemon zest for extra lift. Complete the scene with a tomato and leaf lettuce salad that zings and sings.

We will send you:

  • 340g Scallops
  • 140g Cherry tomatoes
  • 1 Bunch of chives (or garlic chives)
  • 1 Lemon
  • 1 Head of lettuce
  • 2 Ears of corn
  • 160g Arborio rice
  • 12g Seafood demi-glace
  • 30ml Mascarpone
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Perch, Tilapia, Milk, Mustard, Clams, Shrimp, Scallops

You will need:

Medium pot
Large pan
Zester
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
14 g
Sodium
1630 mg
Total Carb
93 g
Sugars
9 g
Protein
32 g
Fibre
5 g
Preparation
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Mise en place
Zest and juice the lemon. Cut the corn kernels off the cobs (shuck if necessary). Halve the tomatoes. Roughly chop the lettuce. Thinly slice the chives.
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Start the risotto
In a medium pot, heat a drizzle of oil on medium-high. Cook the corn and rice, stirring constantly, 30 sec. to 1 min., until slightly translucent; season with ½ the spices and S&P. Add the demi-glace, 3 cups water (5 cups for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 12 to 15 min. (16 to 20 min. for 4 portions), until the rice is al dente and most of the liquid has been absorbed; season with S&P.
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Make the salad
Meanwhile, in a large bowl, combine the lemon juice, 3 tbsp olive oil (double for 4 portions), a pinch of the remaining spices and S&P. Add the lettuce, tomatoes and ⅓ of the chives; toss well.
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Cook the scallops
Rinse the scallops under cold water and pat dry with paper towel; season with the remaining spices. If necessary, remove the muscle on the edge. In a large pan, heat a drizzle of oil on medium-high. Cook the scallops*, 1 to 2 min. per side, until cooked as desired. Transfer to a plate and sprinkle with ½ the lemon zest.
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Finish the risotto
Off the heat, to the pot of risotto, add the cheese, ½ the remaining chives, the remaining lemon zest, 2 tbsp butter (double for 4 portions) and S&P; stir well.
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Plate your dish
Divide the risotto between your bowls. Top with the scallops. Garnish with the remaining chives. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.