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Scallops with Risotto
Created by: Howcan Team
Ingredients
- 1 lb sea scallops
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 1/4 cup chopped shallots
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse the scallops and pat them dry with paper towels. Season with salt and pepper.
- In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
- In a separate large saucepan, heat the remaining 1 tbsp of olive oil over medium heat. Add the shallots and garlic, and sauté for 2-3 minutes until softened.
- Add the Arborio rice to the saucepan and stir to coat with the oil. Cook for 1-2 minutes until the rice becomes translucent around the edges.
- Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.
- Gradually add the chicken or vegetable broth, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. Cook for about 20 minutes until the risotto is creamy and the rice is tender but still slightly firm to the bite.
- Stir in the Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste.
- To serve, spoon the risotto onto plates and top with the seared scallops. Garnish with chopped parsley and additional Parmesan cheese if desired. Enjoy!
Scallops with risotto is a classic Italian dish that combines the delicate sweetness of seared scallops with the creamy richness of risotto. The dish has its roots in the coastal regions of Italy, where fresh seafood is abundant. Renowned chefs like Lidia Bastianich and Mario Batali have popularized this dish in their restaurants, showcasing the perfect marriage of flavors and textures. The key to a stellar scallops with risotto lies in perfectly searing the scallops to a golden brown while ensuring the risotto is cooked to a creamy consistency. For the best version of this dish, head to coastal regions like Liguria or Campania in Italy, where you can savor the freshest scallops and expertly prepared risotto.
45 min
4
450 calories
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