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Scallop and Broccoli Risotto

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Scallop and Broccoli Risotto

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    Scallop broccoli risotto

    Scallop and Broccoli Risotto

    Course: Main Course
    Cuisine: American
    Keyword: Broccoli, Scallop, seafood

    Ingredients

    • 6 oz Broccoli florets
    • 1 lb Scallops
    • Salt and Pepper to taste
    • 1/4 cup Onion, chopped
    • 2 tbsp Butter, divided
    • 4 tbsp Olive oil, divided
    • 2 1/2 cups Water, divided
    • 2 cups Chicken stock
    • 1 1/4 cups Arborio rice or other short grained rice
    • 1/2 cup + 2tbsp Dry white wine
    • 1/4 cup Grated parmesan cheese

    Instructions

    • Rinse the broccoli and place into a pot with 1 1/2 cups water over medium-high heat.  Bring the water to a boil, and boil for 5 minutes.  Remove the broccoli from water, and reserve the broccoli water for later use.
    • Wash the scallops. Place between two layers of paper towel, and dry well.
    • Place a large skillet over medium-high heat, and then add 1 tbspa tbsp. of butter and 1 tbsp olive oil.  Season salt and pepper on one side the scallops, and once the skillet is nice and hot add the scallops.
    • Cook the scallops for 4 minutes, then add another tbsp of butter and another tbsp of olive oil. Flip the scallops and cook for another 4 minutes, or until cooked through.
    • Put 2 tbsp white wine into the skillet, scraping the bits into the liquid, and then pour the contents of the skillet into the same pot as the broccoli water.  Bring the pot to a boil, then add 2 cups of chicken stock and 1 cup water, and reduce to a simmer.  Keep the pot hot, but not boiling, as you start to cook the rice.
    • In the laarge skillet, saute the chopped onion in 2 tbsp. olive oil over medium heat until translucent.  Add the dry rice and cook for 1 minute, stirring constantly.  Add the remaining 1 cup of white wine and simmer for 1 more minute. Raise the heat to medium high and set the timer for 17 minutes for the rice to cook.
    • Add 1 cup of the hot broth and allow it to cook into the rice for 3 or 4 minutes, stirring often.  Once the liquid is mostly dissolved, add another cup of the broth, and repeat the process.  Keep adding 1 cup of broth at a time, every 3 or 4 minutes or until broth is gone or 17 minutes has elapsed.  After the rice is cooked, add the scallop pieces and the broccoli.
    • Remove the risotto from the heat and stir in the parmesan cheese.
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    Ian Cooks

    TasteofCotswoldDowns.com site owner

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