Scallops With Risotto Recipes

ITALIAN SHRIMP AND SCALLOP RISOTTO

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.

SCALLOP RISOTTO

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.

BROWN BUTTER SCALLOPS WITH PARMESAN RISOTTO

Steps:

• 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.

RISOTTO WITH WILD MUSHROOMS AND SCALLOPS

Steps:

• Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto.
• Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.
• Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Serve hot. Garnish with parsley.

SEARED SCALLOPS WITH SWEET PEA, LEMON & TARRAGON RISOTTO

Steps:

• Bring bone broth or chicken stock to a simmer in a small saucepan and keep warm over low heat.
• Heat oil in a large saucepan or dutch oven over medium heat. Add leek and shallots to pan, cook until tender, about 7 minutes. Add rice and cook 1 minute, until it becomes translucent. Add vermouth and allow to evaporate, about 30 seconds. Stir in 1 ladle of stock and cook until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1 ladle at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in frozen peas and cook 1 minute. Remove from heat. Stir in parmesan, lemon zest, lemon juice, tarragon and butter. Season to taste with salt and pepper.
• In a large skillet, heat 1/2 cup of oil until shimmering. Pat the scallops dry and season with salt and pepper. Add the scallops to the skillet and cook over high heat until browned on the bottom, about 3 minutes. Add the butter to the skillet. Turn the scallops over and cook just until white throughout, 2 minutes longer.
• To serve: Plate the risotto into four bowls, top each with three of the seared scallops. Serve immediately.

RISOTTO WITH SCALLOPS & ASPARAGUS

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.

PAN-SEARED SCALLOPS WITH MUSHROOM RISOTTO (VIDEO)

Steps:

• Begin the recipe with the mushroom risotto. The scallops cook very quickly, and the risotto can be kept warm on the side. Pour the vegetable broth in a small saucepan and bring it up to a simmer. Preheat a large sauté pan over medium heat and add 2 tablespoons of the salted butter. To the melted butter, add the sliced mushrooms and sauté them for 7 to 8 minutes, until they're browned and softened. Season the mushrooms with salt when they're almost done. Set the mushrooms aside.
• Into the same pan, with the heat on medium, add 2 tablespoons of butter and the diced shallot. Cook the shallot for a couple minutes until it's softened but not browned. Add the minced garlic and Arborio rice next and cook for a couple minutes until the rice absorbs the butter.
• Next, add in the white wine and cook for a couple minutes until the wine is completely reduced. Now, begin adding the vegetable broth, ¼ to 1/3 cup at a time. Make sure to keep the broth simmering! Whisk the risotto until the broth is almost completely reduced after each addition, then add more broth. Continue adding the broth slowly and whisking until the rice is cooked, about 22 to 25 minutes. Return the mushrooms to the pan when the rice is almost done cooking and season the risotto with salt to taste. If desired, whisk in some grated parmesan cheese once the risotto is cooked.
• Keep the risotto covered and warm while preparing the scallops.
• For the scallops: place the fresh jumbo scallops on a tray lined with paper towels to absorb any liquids. Gently press a paper towel sheet on top of the scallops to help absorb any moisture. Season the scallops lightly with salt.
• Preheat a large frying pan over high heat and add a generous amount of cooking oil if using a stainless steel pan. The pan and oil need to be extra hot!! I recommend using avocado oil, which has a high smoking point. Once the pan is hot, add about 7 to 9 scallops in a ring along the edge of the pan; the scallops will cook more evenly this way. Do not overcrowd the pan!! Cook the scallops for 1 ½ to 2 minutes maximum per side, until the scallop is caramelized. Turn and cook on the other side.
• Once the scallops are cooked, remove them onto a tray lined with paper towels to absorb the excess oil. Repeat the process with the remaining scallops.
• Important note: my timing is for jumbo/extra-large scallops. For medium scallops, cook for 1 to 1 ½ minutes maximum. For small scallops, cook about 1 minute per side.
• To prepare the sauce, clean the scallop pan or use a new pan. Heat it over medium-low heat and add the last 2 tablespoons of butter. To the melted butter, add the capers and cook for a minute. Next, add in the wine, lemon zest and lemon juice and cook for 2 to 3 minutes. Add the fresh herbs last and remove the sauce from heat.
• Add the scallops into the prepared lemon sauce and toss to coat them. Make sure to remove the sauce from heat so the scallops don't continue to cook.
• To serve, spoon the risotto onto a dinner plate and top with 3 to 5 scallops per serving. Add a tablespoon of lemon sauce over each serving and enjoy immediately! This dish should not be left to stand and should not be reheated. Reheating will overcook the scallops, causing them to become rubbery.
• Want to make this recipe for a romantic dinner for two? Prepare half a recipe of mushroom risotto and reduce the number of jumbo scallops to 10; I recommend making the same amount of sauce.

RISOTTO WITH SCALLOPS

Steps:

• 1. Heat large saute pan over medium heat until it is hot. Add the onion and lower the heat to saute the onion but not brown it. Add the minced garlic and cook 1 minute. Add the rice and 2 cups of broth. Cook, stirring, occasionally until liquid is absorbed. Continue adding 1 cup at a time until you have added 6 cups. Add the white wine and 1/2 cup of the broth chcecking the rice so it becomes al dente or however soft one likes it. Keep adding broth 1/2 cup at a time, and just before it is done, add the scallops. Cover and remove from the heat to cook the scallops. Wait 5 minutes and sprinkle with cheese.

SEARED SCALLOPS WITH BASIL RISOTTO

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.

SEARED SCALLOPS AND ASPARAGUS RISOTTO

Steps:

• 1. Cut asparagus spears lengthwise in half. Then, cut into 2-inch lengths. Cook asparagus, covered, in lightly salted boiling water for 2 minutes. Drain. Quickly chill in ice water; drain again and set aside.
• 2. Bring broth to boiling in a 2-quart saucepan; reduce heat. Simmer, covered, while preparing risotto.
• 3. Melt 1/4 cup butter in a 4-quart saucepan over medium heat. Add onions. Cook for 3 to 5 minutes or until onions are softened, stirring occasionally. Add rice to onions in saucepan; cook for 3 to 5 minutes or until rice is golden brown.
• 4. Remove saucepan from heat; add wine. Return saucepan to heat and cook until wine evaporates. Carefully stir 1/2 cup hot broth into rice mixture. Cook over medium heat until liquid is absorbed, stirring frequently. Continue adding broth, 1/2 cup at a time, and stirring frequently until the broth is absorbed each time. Stir in remaining 1/4 cup butter, 1/2 cup cheese and asparagus; heat through.
• 5. Heat oil in a heavy skillet over medium-high heat. Add scallops and sear about 4 minutes or until opaque, turning once halfway through.
• 6. Divide risotto among four serving plates. Top with scallops. Garnish with lemon zest and additional Parmesan cheese, if desired. Squeeze lemon wedges over scallops before serving. Season scallops to taste with salt and black pepper.