Scallops & Risotto

(peeks head outside nervously awaiting lingering snowstorm to hit me in the face)

IT’S SPRING! Well, at least it looks like it is. We finally made it through a very long and tough winter. That was a bit** and yes, I’m being polite.

I love this time of year! Flowers start poking through the ground and the birds are no longer being blown away by snow. It reminds met that soon enough, the grill will be out and recipe ideas start flowing. For now, we are still indoors a bit so I’m here to share a few recipes that are great for entertaining indoors/outdoors. We had out first child in March so of course we had a lot of visitors these past few weeks. Motherhood is absolutely amaaaazing! I didn’t realize how cool it was until we had Grace. She’s a beauty and a hoot, making us smile all day every day. Anyways, here are some quick recipes I have made for family and something you can whip up quick too! I’m all about impressive meals in a short amount of time that are delicious. Check out this recipe and the ones below for salad ideas for a crowd.

Scallops & Risotto

  • 12 large scallops, muscle removed, washed and patted dry
  • 2 cups of Arborio rice
  • 1 bottle dry white wine like Chardonnay (do not use expensive wine!)
  • 1 large onion chopped
  • 3 springs of thyme leaves removed from stems
  • 4 cloves of garlic minced
  • 2 quarts of chicken stock or fish stock of your choice
  • Good quality olive oil (I like to use flavored olive oil like basil infused).
  • 2 tsp butter
  • 1/4 cup freshly grated parm cheese off block
  • grapeseed oil

1.) Heat up 2 quarts of chicken stock in a small pot and have it nearby. Do not boil.

2.) In another large heavy pot on high heat, drizzle olive oil.  Sauté onions until soft adding salt and pepper. Add garlic when onions begin to soften after about 5-6 minutes. Cook them together until tender, add thyme. Remove from pan, set aside.

3.) Drizzle 1 tsp olive oil into the same pan. Add rice, stirring frequently until rice is browned. Turn heat down to medium and ladle in chicken stock until it just covers the rice. Stir constantly while it boils. Add back in the garlic and onion mixture.

4.) When the rice has absorbed the stock, pour in white wine until it covers rice again. Repeat these steps, alternating wine and stock until rice is cooked. When rice is tender, turn off heat, stir in butter and whisk vigorously. Stir in cheese.

5.) For the scallops, coat a medium saute pan with grapeseed oil. Grapeseed oil fries better than olive oil and will create a crust on the scallop. You may also use avocado oil or coconut oil. Gently place scallops into pan and sear 1-2 minutes on each side. Remove from heat and serve over risotto.

You can top with any protein you want, I also love halibut cooked the same way in pan.

 

 

 

 

By | 2018-04-26T18:03:25+00:00 April 26th, 2018|Uncategorized|Comments Off on Scallops & Risotto