Scallop Risotto
Ingredients:
For the Risotto:
1 cup Arborio rice (risotto rice)
4 cups chicken or vegetable broth
1/2 cup dry white wine
1 shallot, finely chopped
2 cloves garlic, minced
1 tablespoons unsalted butter
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
For the Scallops:
Fresh scallops (3-4 per person)
Salt and black pepper, to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
Instructions:
For the Risotto:
Heat the broth in a saucepan, bring the chicken or vegetable broth to a simmer. Keep it warm on low heat throughout the cooking process.
Sauté aromatics: In a large skillet or wide saucepan, heat 2 tablespoon of olive oil. Add the chopped shallot and sauté until translucent, about 2-3 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.
Toast the rice: Add the Arborio rice to the skillet and cook, stirring constantly, for about 2-3 minutes until the rice is lightly toasted and coated with the oil.
Deglaze with wine: Pour in the dry white wine and stir until the wine is mostly absorbed by the rice.
Add the broth: Begin adding the warm broth to the rice, one ladleful at a time. Stir constantly and allow the liquid to be absorbed before adding more broth. Continue this process until the rice is creamy and cooked al dente. This should take about 18-20 minutes.
Finish the risotto: Stir in the grated Parmesan cheese and 1 tablespoon of butter. Season with salt and black pepper to taste. The risotto should be creamy and slightly loose in consistency.
For the Scallops:
Pat the scallops dry with paper towels. Season both sides with salt and black pepper.
Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil.
Once the oil is hot and shimmering, add the scallops to the skillet. Let the scallops cook without moving them for about 2-3 minutes. This helps develop a golden-brown crust. Use tongs to gently flip the scallops to the other side. Cook for an additional 2-3 minutes, or until the scallops are opaque and the edges are caramelized.If desired, you can add a small amount of butter to the pan as the scallops cook on the second side. This enhances the flavor and adds richness to the dish.
To baste the scallops with butter, tilt the pan slightly so that the melted butter accumulates on one side. Use a spoon to carefully baste the scallops with the melted butter as they continue to cook.