Scallops, applewood smoked bacon, risotto, sweet corn, garlic, blackening seasoning, basil oil, tomato jam, roasted asparagus

CONTAINS: shellfish

To Serve: Place scallops and asparagus in a medium skillet with 1-2  T. of  water; warm over medium heat for 3-4 minutes; remove.  Add risotto and tomato jam to the plan, along with 2 T. of water and stir continuously until risotto has creamy texture and is warmed throughout.