SCALLOP RISOTTO
Provided by Wanna Make This?
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
- Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
- Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes. (You may have leftover stock, or may need to add a little water if you run out; this will depend on your rice.)
- While the rice cooks, trim the woody end of the asparagus off and cut the stalks into 3/4-inch pieces.
- Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper if needed.
- Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook, undisturbed, until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
- Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.
LEMON-HERB RISOTTO WITH SCALLOPS
Provided by Food Network Kitchen
Time 40m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Bring the chicken broth to a boil in a medium saucepan; keep warm over low heat.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the leek, season with salt and cook, stirring occasionally, until softened, about 5 minutes. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
- Ladle about 1/2 cup hot chicken broth into the risotto and cook, stirring, until absorbed. Continue to add the broth in about 1/2-cup increments, stirring until absorbed before adding more, until the rice is tender and creamy, about 18 minutes. (If you¿ve used up all the broth and the rice is not yet tender, stir in a little hot water.)
- During the last 5 minutes of cooking the risotto, heat a medium nonstick skillet over high heat and add the remaining 1 tablespoon olive oil. Season the scallops with salt and pepper and add to the skillet. Cook, undisturbed, until browned and crisp, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Remove to a plate.
- Stir the remaining 2 tablespoons butter, the parmesan, lemon juice and all but a pinch of the lemon zest into the risotto until creamy. (Add a splash of water to loosen, if necessary.) Season with salt and stir in the parsley and chives. Divide between bowls and top with the scallops; sprinkle with the remaining lemon zest.
CHAMPAGNE RISOTTO WITH SCALLOPS
Provided by Pati D'Eliseo
Categories Champagne Cheese Rice Shellfish Valentine's Day Dinner Parmesan Seafood Scallop Winter Anniversary Bon Appétit Oregon Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 7
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes. Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper.
RISOTTO WITH SCALLOPS & ASPARAGUS
Make and share this Risotto With Scallops & Asparagus recipe from Food.com.
Provided by jeep chick
Categories Short Grain Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring water and broth to a boil in saucepan. Reduce heat and keep simmering.
- Heat oil in nonstick saucepan and add onion. Reduce heat and saute 1 minute.
- Add rice. Cook, stirring to coat, about 2 minutes. Add 1 cup of broth mixture; cook, stirring, until liquid is absorbed.
- Add 1/2 cup of broth and asparagus. Cook, stirring, until the liquid is absorbed. Continue to add the broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. Total cooking time for the rice should be about 25-30 minutes.
- Stir in scallops, lemon juice, lemon zest, salt and pepper. Cook until the scallops are opaque, the rice tender, and the liquid is absorbed, about 2 minutes.
- Stir in the cheese and serve.
Nutrition Facts : Calories 412.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 46.9, Sodium 698.5, Carbohydrate 60.8, Fiber 3.1, Sugar 1.4, Protein 30.9
RISOTTO WITH CREAMY SCALLOPS AND TOMATOES
Provided by Marian Burros
Categories dinner, main course
Time 25m
Yield 3 servings
Number Of Ingredients 15
Steps:
- In a saucepan, heat the stock to a simmer.
- Chop the onion. Heat 2 teaspoons of the oil in a deep, heavy-bottom pot. Add the onion, and saute over medium heat until onion begins to take on a little color.
- Chop the shallots, and mince the garlic.
- When the onion has softened, add the rice and stir to coat. Add the wine to the rice. Stir and let the wine cook away, about 2 minutes.
- Heat a nonstick saute pan until it is very hot. Reduce the heat to medium-high, and add the remaining teaspoon of oil. Saute the shallots and garlic until they begin to soften.
- Add a cup of simmering stock to the rice, and cook over medium-high heat, stirring about every 2 minutes until the liquid has been absorbed. Repeat this procedure, adding more stock as it is absorbed into the rice, stirring often.
- Meanwhile, wash, trim and slice the tomatoes. Add them to the shallots and garlic, and cook until they soften, about 5 minutes. Wash and chop the thyme, and add it to the tomatoes as they cook.
- Wash the scallops. Whisk the ricotta and yogurt. Grate the lemon rind.
- A couple of minutes before the rice is tender, stir the scallops into the tomato mixture and cook. Remove from heat, and stir the yogurt and ricotta mixture into the tomato mixture. Stir in the grated rind.
- Remove the risotto from the heat, and stir in the scallop mixture. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 561, UnsaturatedFat 6 grams, Carbohydrate 77 grams, Fat 10 grams, Fiber 6 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 1128 milligrams, Sugar 10 grams, TransFat 0 grams
SEARED SCALLOPS WITH BASIL RISOTTO
There's just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate flavor, so it's important to let them shine with a simple seasoning of salt and pepper. However, that means whatever scallops are served with has to take the lead with big, bold taste. Cue basil-pineapple risotto! Once you make risotto with pineapple juice, you'll be hard pressed to go without it ever again. If you're looking to wow guests with a meal they'd be likely to find in a five-star restaurant, then this is your dish.
Provided by Kelly Senyei
Categories Summer Risotto Rice Pineapple Basil Scallop Seafood Pescatarian Dinner Soy Free Tree Nut Free Peanut Free Parmesan
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
- Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.
- Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.
- Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.
- Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
- Divide the risotto among serving plates and top with the scallops.
- Garnish with microgreens and serve.
LANGOSTINO RISOTTO WITH SEARED SCALLOPS
Creamy risotto with langostino's, sun dried tomatoes, mushrooms topped with scallops and bacon. Langostinos look like a small, stubby lobster with a sweet delicate taste. In place of some of the water try shrimp stock and or clam broth. But really not needed because this if full of flavor. FYI defrost scallops completely and wrap in paper towels with a weight on it to remove excess water to brown instead of steaming the scallops.
Provided by Rita1652
Categories Short Grain Rice
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Fry bacon in a large heavy pot. Remove bacon leave bacon fat in pot. Crumble bacon when cool enough to handle.Set aside.
- Season scallops with creole seasoning or Old Bay. Brown scallops in the same pan bacon was fried in using (bacon fat, butter, or olive oil) pan. Do not crowd the scallops or they won`t brown. Remove and set aside.
- Place water in a separate pot and bring to boil and keep hot over low heat.
- To the same pot add 1-2 tablespoons bacon fat, or olive oil or butter if needed saute the mushrooms and saute until tender and liquid has evaporated. Season with fresh cracked pepper to taste add the sun dried tomatoes. Remove from pot and set aside. Leaving as much bacon fat and oil from the sun dried tomatoes in pan.
- Add a touch of butter if needed and saute the onions 3 minutes add garlic, saffron and rice stir to coat about one minute.
- Add white wine and cook until completely absorbed.
- Stir in 1/2 cup of the simmering hot water at a time until all the water is absorbed. Stirring to prevent sticking for about 30 minutes of adding water and stirring till creamy consistency and rice is tender but firm.
- Add to the rice the mushrooms, tomatoes, langostino, cheese, parsley and seasoning.
- Plate topping with 2 to 3 scallops and crumbled bacon.
- Take note I didn`t used any salt because the cheese, the creole seasoning and bacon lends alot of salt to the dish. But if desired go ahead and season to taste.
ITALIAN SHRIMP AND SCALLOP RISOTTO
The secret to making a good seafood risotto is to use a high-quality fish stock and of course the freshest seafood you can find. Cook the shellfish and rice separately, as the rice needs more time. If you cook them together, the shellfish will overcook and get chewy.
Provided by tea
Categories Main Dish Recipes Rice Risotto Recipes
Time 57m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.
- Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
- Pour fish stock into a saucepan over medium heat and bring to a simmer.
- Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.
- Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
- Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.
Nutrition Facts : Calories 702.8 calories, Carbohydrate 75.2 g, Cholesterol 125 mg, Fat 25.4 g, Fiber 2.3 g, Protein 31 g, SaturatedFat 6.5 g, Sodium 1059.1 mg, Sugar 1.4 g
SAFFRON RISOTTO WITH SCALLOPS
The focus here is on bay scallops, which are smaller than their ocean counterparts and bring a briny sweetness to any dish. It is worth saving fish heads and shrimp shells to make seafood stock, but if homemade is not available, the store-bought kind will do. Watch the cooking time -- the rice should be served al dente. (The New York Times)
Provided by Florence Fabricant
Categories dinner, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat butter in heavy three-quart saucepan. Add onion and saute over medium heat until translucent but not brown. Stir in rice and cook, stirring, until grains turn white. Stir in wine and cook, stirring, for five minutes, until most of the wine has evaporated.
- Meanwhile, place the saffron in a small dish and pour a cup of the hot stock over it.
- When most of the wine has evaporated, stir in a half cup of the stock and adjust the heat so the mixture cooks at a steady simmer. When most of that stock has evaporated, stir in the stock with the saffron and continue to cook, stirring frequently.
- Continue adding stock, about a half cup at a time, stirring frequently, until the rice is just barely tender, about 15 minutes longer. You may not need to add all the remaining stock.
- Stir in scallops. Continue cooking, stirring gently, another three to five minutes, until rice is al dente and scallops are cooked. Add a little stock if necessary. Season to taste with salt and red pepper flakes; serve at once.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 2 grams, Carbohydrate 44 grams, Fat 4 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 791 milligrams, Sugar 1 gram, TransFat 0 grams
More about "risotto with scallops recipes"
BROWN BUTTER SCALLOPS WITH PARMESAN RISOTTO - PINCH OF YUM
From pinchofyum.com
4.9/5 (94)Calories 411 per servingCategory Dinner
- 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, 1/2 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.
- 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.
- 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.
- 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.
SCALLOP RISOTTO | TASTE OF NOVA SCOTIA
From tasteofnovascotia.com
Estimated Reading Time 3 mins
RISOTTO WITH SCALLOPS - YANN´S FOOD
From yannsfood.com
5/5 (1)Category MiddagCuisine ItalianCalories 465 per serving
15 FANTASTICALLY EASY RISOTTO RECIPES - THE SPRUCE EATS
From thespruceeats.com
PAN-SEARED SCALLOPS AND ASPARAGUS RISOTTO RECIPE | HY-VEE
From hy-vee.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SEAFOOD RISOTTO WITH SCALLOPS AND TOMATOES – REAL FOOD WITH SARAH
From realfoodwithsarah.com
HERB BROWN BUTTER SCALLOPS WITH CHAMPAGNE RISOTTO.
From howsweeteats.com
INSTANT POT RISOTTO WITH SEARED SCALLOPS RECIPE | MYRECIPES
From myrecipes.com
SEARED SCALLOPS WITH PARMESAN RISOTTO - DISHES WITH DAD
From disheswithdad.com
SEAFOOD RISOTTO WITH CRAB AND SCALLOPS - FOOD NETWORK
From foodnetwork.ca
SCALLOP MUSHROOM RISOTTO - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
BAY SCALLOP RISOTTO - BON APPETIT BABY!
From bonappetitbabyblog.com
LEMON BUTTER SCALLOPS WITH SPRING RISOTTO - BUTTER BE READY
From butterbeready.com
SEARED SCALLOPS ON PEA AND MINT RISOTTO - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SEA SCALLOP RISOTTO - CLEARWATER
From clearwater.ca
VIVIANA FRIZZI'S MOJITO RISOTTO WITH SEARED SCALLOPS RECIPE
From people.com
DELICIOUS EASY RISOTTO WITH SCALLOPS RECIPE - NONNA BOX
From nonnabox.com
SHRIMP AND BAY-SCALLOP RISOTTO WITH MUSHROOMS - FOOD & WINE
From foodandwine.com
SCALLOP RISOTTO RECIPE | SEAFOOD RECIPES | TESCO REAL FOOD
From realfood.tesco.com
SCALLOP RISOTTO WITH LEMON & SWEET PEAS - PLATINGS - PAIRINGS
From platingsandpairings.com
SEARED SCALLOPS WITH CREAMY RISOTTO - MAGIC SKILLET
From magicskillet.com
PORCINI MUSHROOM RISOTTO WITH SCALLOPS - BETWEEN2KITCHENS
From between2kitchens.com
LEMON RISOTTO WITH SEARED SCALLOPS RECIPE - HEALTHY DELICIOUS
From healthy-delicious.com
SCALLOPS AND RISOTTO WITH PEAS AND BACON - YOUR GUARDIAN CHEF
From yourguardianchef.com
SCALLOPS OVER WILTED SPINACH PARMESAN RISOTTO - SKINNYTASTE
From skinnytaste.com
CREAMY CHORIZO RISOTTO WITH SEARED SCALLOPS (OR PRAWNS)
From madaboutmacarons.com
10 BEST RISOTTO WITH SCALLOPS RECIPES | YUMMLY
From yummly.com
RECIPE: SEARED SCALLOPS WITH SWEET CORN RISOTTO | CBC LIFE
From cbc.ca
LEMON RISOTTO WITH SEARED SCALLOPS — ANNA DINNERPLAN
From annamagazine.ca
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SEARED SCALLOPS OVER PREMIUM MUSHROOM RISOTTO - GOODFOOD
From makegoodfood.ca
GARLIC & HERB RISOTTO WITH SEARED SCALLOPS - MARS FOOD SERVICES
From marsfoodservices.com
WHAT TO SERVE WITH SCALLOPS (23 SIDE DISHES +RECIPES)
From thekitchencommunity.org
RISOTTO WITH SCALLOPS, PANCETTA & SPINACH - FINECOOKING
From finecooking.com
SCALLOP RISOTTO WITH SPRING VEGETABLES - PROUD ITALIAN COOK
From prouditaliancook.com
SCALLOP RISOTTO RECIPE - TELEGRAPH
From telegraph.co.uk
PARMESAN RISOTTO WITH SCALLOPS + SAUTéED KALE & MUSHROOMS
From thesecretingredientis.com
10 BEST SEA SCALLOPS RISOTTO RECIPES | YUMMLY
From yummly.com
You'll also love