Seared Scallops With Risotto
Ingredients
- 4 cups chicken or fish stock ⓘ
- 1 pinch saffron threads ⓘ
- 2 tbsp fresh mint leaves, finely chopped ⓘ
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh flat-leaf parsley leaves, finely chopped ⓘ
- 1 tbsp lemon zest
- 2 tbsp extra-virgin olive oil, plus extra, to serve ⓘ
- 1 None medium onion, finely chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 14 oz Arborio rice ⓘ
- 1/2 cup dry white wine ⓘ
- 2 1/2 tbsp butter ⓘ
- 24 None scallops on the half shell, roe removed ⓘ
Instructions
- In a saucepan, bring stock, saffron and 2 cups water to a boil. Reduce heat and cover to keep warm.
- In a small bowl, combine herbs and lemon zest. Set aside.
- Heat 1 tbsp olive oil in a large saucepan. Add onion and garlic and cook, stirring, until onion softens. Add rice and stir for 1 min, or until rice is well coated. Add wine and bring to a boil. Simmer, uncovered, until most wine evaporates. Add 1/2 cup hot stock. Cook, stirring, over medium heat until liquid is absorbed. Continue adding stock, 1/2 cup at a time, until all stock is absorbed and rice is just tender (about 25 mins). Stir in butter. Season.
- Heat remaining oil in a medium frying pan. Sear scallops for 1 min per side, or until browned. Arrange over risotto and sprinkle with herb mixture. Drizzle with extra olive oil.
Nutrition & Diet Analysis (per serving)
988
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).