Best 2 Sweet Pea And Scallop Risotto Recipes

Welcome to the culinary journey of exploring the flavors of sweet pea and scallop risotto. Embark on a delightful adventure as we unveil the secrets of creating this classic Italian dish. With its vibrant green peas, succulent scallops, and creamy arborio rice, this risotto promises a symphony of textures and flavors. Prepare to tantalize your taste buds as we guide you through the culinary artistry of crafting this exquisite dish.

Here are our top 2 tried and tested recipes!

SWEET PEA AND SCALLOP RISOTTO

Sweet Pea and Scallop Risotto image

Provided by Tyler Florence

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 cups fresh peas, cooked (if using frozen, rinse under cool water to thaw)
8 cups chicken stock, heated
5 tablespoons extra-virgin olive oil, plus more for drizzling
1 stalk celery, finely chopped
1/4 cup finely chopped shallots
2 cups Arborio rice
1 cup dry white wine
Kosher salt and freshly ground black pepper
3 tablespoons butter, room temperature
1/2 cup grated Parmesan
1 pound diver scallops

Steps:

Put 1 cup peas and 1/3 cup chicken stock into a blender and blend until smooth; set aside. Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add celery and shallots and cook, stirring, for 5 minutes, until soft. Stir in rice, making sure to coat all the rice grains with the oil. Add wine and cook until most of the liquid has evaporated. Ladle in 1 cup of hot stock. Using a wooden spoon, stir gently until most of the stock has been absorbed. Keep adding stock, a cup at a time, and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.) Season with salt and pepper. Stir in the butter and Parmesan. Gently fold in the pea puree and remaining 1 cup whole peas. Taste for seasoning. Remove from the heat and cover while you sear the scallops.
Set a large nonstick saute pan over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter. Pat the scallops with paper towels to make sure they are very dry. Season on both sides with salt and pepper. Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4 to 8 minutes depending on the size of your scallops.
Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops. Garnish with the Spring Green Salad, Parmesan, and olive oil. Serve immediately.

SWEET PEA, SCALLOP AND MINT RISOTTO

Sweet Pea, Scallop and Mint Risotto image

Provided by Tyler Florence

Categories appetizer

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

5 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup finely chopped shallots
2 cups Arborio rice
1/2 cup dry white wine
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh mint
8 cups chicken stock, heated
1 cup fresh peas, cooked (or frozen peas, rinse under cool water to thaw)
1/4 cup plus 1 tablespoon butter, room temperature
1/2 cup grated Parmesan
1 pound diver scallops

Steps:

Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add shallots and cook, stirring, for 5 minutes, until soft. Stir in rice and half of the chopped mint making sure to coat all the rice grains with the oil. Add wine and cook until most of the liquid (as well as the alcohol) has evaporated. Season with a little salt and pepper. Ladle in 1 cup of hot stock. Using a wooden spoon, stir gently until most of the stock has been absorbed. Keep adding stock a cup at a time and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.) Gently fold in peas and 1/4 cup butter. Stir in the parmesan cheese and taste for seasoning. Remove from heat and cover while you sear the scallops.
Set a non-stick saute pan over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter. Pat the scallops with paper towels to make sure they are very dry. Season on both sides with salt and pepper. Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4 to 8 minutes depending on the size of your scallops.
Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops. Garnish with remaining mint and a drizzle of olive oil. Serve immediately.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your risotto. Look for sweet peas that are plump and green, and scallops that are firm and white.
Cook the risotto slowly and carefully: Risotto is a delicate dish that requires patience and attention. Cook it slowly over low heat, stirring constantly, so that the rice has a chance to absorb the flavors of the other ingredients.
Don't overcook the scallops: Scallops are very delicate and can easily become rubbery if they are overcooked. Cook them just until they are opaque and tender, about 2-3 minutes per side.
Add the Parmesan cheese just before serving: Parmesan cheese will help to thicken and flavor the risotto. Add it just before serving so that it melts slightly and coats the rice.

Conclusion:

Sweet pea and scallop risotto is a delicious and elegant dish that is perfect for a special occasion. It is easy to make, but it does require some time and attention. By following these tips, you can create a risotto that is creamy, flavorful, and packed with seafood flavor.