CURRIED BAY SCALLOPS RISOTTO
Provided by Florence Fabricant
Categories one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil or butter in a heavy three-quart saucepan, preferably nonstick. Add the cumin seeds, mustard seeds and fennel seeds and cook until the seeds start to pop. Stir in the turmeric, onion and ginger and saute over medium heat until the onion is soft. Stir in the rice and cook, stirring, about three minutes.
- Stir in the tomatoes, then gradually add the hot fish stock or water, about half a cup at a time, stirring constantly and adding more liquid as the rice absorbs it. After 15 minutes the rice should be almost tender and all, or nearly all, the liquid should be used.
- Stir in the lemon juice and scallops. Cover and cook about two minutes, then uncover and stir a few seconds longer, until the scallops are just cooked through. You will see them start cracking around the edges.
- Season the risotto with salt and pepper to taste, fold in the coriander and serve at once.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 5 grams, Carbohydrate 59 grams, Fat 7 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 1127 milligrams, Sugar 2 grams, TransFat 0 grams
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Delowar Hossen
[email protected]Not a fan of the curry flavor in this dish.
emma hill
[email protected]This dish was a bit too spicy for me, but I still enjoyed it.
Emmanuel Boahen
[email protected]Delicious! The curry and coconut milk gave the risotto a really nice flavor.
Mercy Okafor
[email protected]This was my first time making risotto and it turned out great! The curry and coconut milk gave it a unique flavor that I really enjoyed.
Jade Lyons
[email protected]Great recipe! I added some extra vegetables to the risotto, like zucchini and carrots, and it turned out even better.
Asif Jutt
[email protected]Easy to follow recipe and the results were delicious! The scallops were tender and the risotto was creamy and flavorful.
Fisayo Owoseni
[email protected]I'm not a huge fan of scallops, but this dish changed my mind. The curry and coconut milk really brought out the flavor of the scallops and the risotto was cooked perfectly. Will definitely make again!
Marie Anderson
[email protected]This risotto was a hit at my dinner party! The scallops were cooked perfectly and the curry gave the dish a wonderful depth of flavor. I will definitely be making this again.