Pan-seared scallops, arborio rice, corn, garlic, onion, roasted tomato, basil, chicken stock, white wine, citrus, parmesan, broccolini.

Allergens: shellfish, dairy

To serve: Place scallops in skillet w/1-2 T water, warm over med. heat for 3-4 min. Add risotto to pan w/2 T of water. Stir continuously until risotto is creamy.