Embrace the culinary artistry of creating risotto with scallops, a dish that elevates simple ingredients into a symphony of flavors. Immerse yourself in the art of crafting this classic Italian dish, where creamy, arborio rice mingles with the delicate sweetness of succulent scallops, resulting in a harmonious dance of textures and tastes. With the right techniques and a touch of patience, you'll transform ordinary ingredients into an extraordinary meal that will tantalize your taste buds and captivate your senses.
Check out the recipes below so you can choose the best recipe for yourself!
BROWN BUTTER SCALLOPS WITH PARMESAN RISOTTO
Brown Butter Scallops with Parmesan Risotto! So Luscious! So Fancy! So Christmas-Date-Night-In Perfect. Say hello to this delicious meal!
Provided by Pinch of Yum
Categories Dinner
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 411 calories, Sugar 0.5 g, Sodium 719.4 mg, Fat 23.8 g, SaturatedFat 10.8 g, TransFat 0 g, Carbohydrate 20.7 g, Fiber 0.7 g, Protein 24.4 g, Cholesterol 67.4 mg
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.
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.
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.
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.
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
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.
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
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
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your risotto. Look for scallops that are firm and have a sweet, briny smell. Use a good quality Arborio or Carnaroli rice, as these varieties are best for risotto.
- Toast the rice before adding the liquid: This will help to develop the rice's flavor and prevent it from becoming mushy.
- Add the liquid gradually: Don't add all of the liquid at once. Add it in small increments, stirring constantly, so that the rice has time to absorb the liquid and cook evenly.
- Stir the risotto frequently: Stirring the risotto constantly will help to prevent it from sticking to the bottom of the pot and will also help to release the starch from the rice, which will give the risotto its creamy texture.
- Cook the risotto until it is al dente: The risotto should be cooked until it is al dente, or slightly firm to the bite. Do not overcook the risotto, as this will make it mushy.
- Add the scallops at the end of the cooking time: The scallops should be cooked just until they are opaque. Do not overcook the scallops, as this will make them tough.
- Season the risotto to taste: Season the risotto to taste with salt and pepper. You can also add other seasonings, such as herbs, cheese, or vegetables.
Conclusion:
Risotto with scallops is a delicious and elegant dish that is perfect for a special occasion. By following these tips, you can make a perfect risotto that will impress your guests.
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