Scallop Risotto Recipe

scallop risotto

INGREDIENTS
PARMESAN RISOTTO:
1 tablespoon butter
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1 minced clove garlic or 1 minced shallot (or both)
1 cup arborio rice
½ cup white wine
3-ish cups of chicken broth
½ cup Parmesan cheese
SEARED SCALLOPS:
1 tablespoon grapeseed oil
1 pound jumbo scallops
SAUTEED SPINACH OR KALE:
1 tablespoon olive oil
1 clove minced garlic
4 cups spinach or kale
BROWN BUTTER:
3 tablespoons butter

 

INSTRUCTIONS
For the Risotto: In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, ½ cup at a time, and simmer/stir after each addition until the rice is soft and creamy. I usually err on the side of more liquid to get a creamier texture. Add the parmesan and stir until incorporated. Salt + pepp to taste.
For the Seared Scallops: Heat oil in nonstick skillet. Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to pan. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel lined plate to absorb excess oil. Serve immediately.
For the Sautéed Spinach: Heat the oil over medium low heat. Add the garlic, stir for a minute to get the flavor going. Add the spinach or kale and stir until wilted.
For the Brown Butter: Put a few tablespoons of butter in a clean skillet over medium heat and stir it while watching it closely – when it starts to look golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.

via Pinch of Yum

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2 Comments

Filed under Recipes

2 responses to “Scallop Risotto Recipe

  1. This risotto sounds delicious. The idea of topping it with brown butter is inspired as it must really bring out the nuttiness of the seared scallops. Thanks for sharing the great recipe

  2. Pingback: Top 7 Early Fall Recipes |

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