{"id":6163,"date":"2024-11-12T15:24:29","date_gmt":"2024-11-12T20:24:29","guid":{"rendered":"https:\/\/tasteofcotswolddowns.com\/?p=6163"},"modified":"2024-11-12T15:24:29","modified_gmt":"2024-11-12T20:24:29","slug":"scallop-and-broccoli-risotto","status":"publish","type":"post","link":"https:\/\/tasteofcotswolddowns.com\/?p=6163","title":{"rendered":"Scallop and Broccoli Risotto"},"content":{"rendered":"
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\"Scallop<\/div>\n <\/div>\n

Scallop and Broccoli Risotto<\/h2>\n \n \n \n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n \n
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Ingredients
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  • 6<\/span> oz<\/span> Broccoli florets<\/span><\/li>
  • 1<\/span> lb<\/span> Scallops<\/span><\/li>
  • Salt and Pepper to taste<\/span><\/li>
  • 1\/4<\/span> cup<\/span> Onion, chopped<\/span><\/li>
  • 2<\/span> tbsp<\/span> Butter, divided<\/span><\/li>
  • 4<\/span> tbsp<\/span> Olive oil, divided<\/span><\/li>
  • 2 1\/2<\/span> cups<\/span> Water, divided<\/span><\/li>
  • 2<\/span> cups<\/span> Chicken stock<\/span><\/li>
  • 1 1\/4<\/span> cups<\/span> Arborio rice or other short grained rice<\/span><\/li>
  • 1\/2 cup + 2tbsp<\/span> Dry white wine<\/span><\/li>
  • 1\/4<\/span> cup<\/span> Grated parmesan cheese<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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    Instructions
    <\/div> <\/h3>
    • Rinse the broccoli and place into a pot with 1 1\/2 cups water over medium-high heat. \u00a0Bring the water to a boil, and boil for 5 minutes. \u00a0Remove the broccoli from water, and reserve the broccoli water for later use.<\/span><\/div><\/li>
    • Wash the scallops. Place between two layers of paper towel, and dry well.<\/span><\/div><\/li>
    • Place a large skillet over medium-high heat, and then add 1 tbspa tbsp. of butter and 1 tbsp olive oil. \u00a0Season salt and pepper on one side the scallops, and once the skillet is nice and hot add the scallops.<\/span><\/div><\/li>
    • 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.<\/span><\/div><\/li>
    • 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. \u00a0Bring the pot to a boil, then add 2 cups of chicken stock and 1 cup water, and reduce to a simmer. \u00a0Keep the pot hot, but not boiling, as you start to cook the rice.<\/span><\/div><\/li>
    • In the laarge skillet, saute the chopped onion in 2 tbsp. olive oil over medium heat until translucent. \u00a0Add the dry rice and cook for 1 minute, stirring constantly. \u00a0Add 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.<\/span><\/div><\/li>
    • Add 1 cup of the hot broth and allow it to cook into the rice for 3 or 4 minutes, stirring often. \u00a0Once the liquid is mostly dissolved, add another cup of the broth, and repeat the process. \u00a0Keep adding 1 cup of broth at a time, every 3 or 4 minutes or until broth is gone or 17 minutes has elapsed. \u00a0After the rice is cooked, add the scallop pieces and the broccoli.<\/span><\/div><\/li>
    • Remove the risotto from the heat and stir in the parmesan cheese.<\/span><\/div><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
      <\/div>\n \n \n \n
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      Course: <\/span>Dinner<\/span><\/div>
      Cuisine: <\/span>American<\/span><\/div>
      Keyword: <\/span>Broccoli, Scallop, seafood<\/span><\/div><\/div>\n <\/div>\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2918,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":332,"loftocean_coauthors":"","lemon_limes_single_post_intro_label":"","lemon_limes_single_post_intro_description":"","lemon_limes_single_post_hide_featured_image":"","lemon_limes_single_post_featured_media_position":"","lemon_limes_single_post_secondary_featured_image":0,"lemon_limes_single_site_header_source":"","lemon_limes_single_custom_site_header":"0","lemon_limes_single_custom_sticky_site_header":"0","lemon_limes_single_custom_sticky_site_header_style":"scroll-up-enable","lemon_limes_single_site_footer_source":"","lemon_limes_single_custom_site_footer":"0","footnotes":""},"categories":[3243,444],"tags":[],"class_list":["post-6163","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-seafood"],"aioseo_notices":[],"loftoceanMetas":{"authorName":"Ian Cooks","categories":[{"name":"Dinner","link":"https:\/\/tasteofcotswolddowns.com\/?cat=3243","count":90},{"name":"Seafood","link":"https:\/\/tasteofcotswolddowns.com\/?cat=444","count":33}],"date":"November 12, 2024","featuredImageSRC":"https:\/\/tasteofcotswolddowns.com\/wp-content\/uploads\/2021\/10\/Scallop-risotto-2-150x150.jpg"},"loftoceanThemeMetas":{"loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":"332","loftocean_coauthors":"","lemon_limes_single_post_intro_label":"","lemon_limes_single_post_intro_description":"","lemon_limes_single_post_hide_featured_image":"","lemon_limes_single_post_featured_media_position":"","lemon_limes_single_post_secondary_featured_image":0,"lemon_limes_single_site_header_source":"","lemon_limes_single_custom_site_header":"0","lemon_limes_single_custom_sticky_site_header":"0","lemon_limes_single_custom_sticky_site_header_style":"scroll-up-enable","lemon_limes_single_site_footer_source":"","lemon_limes_single_custom_site_footer":"0"},"_links":{"self":[{"href":"https:\/\/tasteofcotswolddowns.com\/index.php?rest_route=\/wp\/v2\/posts\/6163","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tasteofcotswolddowns.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tasteofcotswolddowns.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tasteofcotswolddowns.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/tasteofcotswolddowns.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6163"}],"version-history":[{"count":1,"href":"https:\/\/tasteofcotswolddowns.com\/index.php?rest_route=\/wp\/v2\/posts\/6163\/revisions"}],"predecessor-version":[{"id":6164,"href":"https:\/\/tasteofcotswolddowns.com\/index.php?rest_route=\/wp\/v2\/posts\/6163\/revisions\/6164"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tasteofcotswolddowns.com\/index.php?rest_route=\/wp\/v2\/media\/2918"}],"wp:attachment":[{"href":"https:\/\/tasteofcotswolddowns.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tasteofcotswolddowns.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tasteofcotswolddowns.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}