Bay Scallop Risotto with Citrus Drizzle
Gluten Free
Dairy
Shellfish
15 minutes
2 Servings per kit
Overview
Perfect for spring, this Italian classic is made even better with tasty seared Bay scallops! Asparagus, spinach and Parmesan butter complete the dish. Balanced with a light and lemony basil drizzle.
Cooking instructions
- Wash the asparagus, then chop it into 1/2 pieces. Remove the scallops from the package, rinse them, and pat them dry. Place 2-3 teaspoons of oil in the large sauté pan and heat on medium-high for 2 minutes. Place the asparagus in the pan and cook for 4-5 minutes, stirring occasionally. Add a sprinkling of salt and pepper. Then, add the scallops. Cook for 2 minutes. DO NOT OVER COOK, as they will get rubbery. Remove the scallops and any accumulated juice from the pan and place on a clean plate.
- Place the same pan back on medium heat with the lemon broth. Once the broth begins to simmer, add the risotto and stir continuously. In 2 to 3 minutes, the risotto will absorb most of the liquid (the texture should be creamy and loose).
- Add the cooked scallops (including juices) back to the pan. Stir in the Garlic Parmesan Butter and spinach, then heat for 1-2 more minutes. Remove from the burner and turn off all heating elements.
- Spoon the risotto into two shallow bowls. Drizzle with the basil pesto.