Creamy risotto meets succulent scallops for a seafood lover’s dream dish.
Whether it’s a special occasion or simply the end of a busy workweek, we all deserve an elegant meal now and then. With all the stresses of life, however, it can be hard to carve out enough time to gather the ingredients and make those marvelous meals — which is why we usually wind up at a restaurant.
Don’t get me wrong, it’s great to get out of the house and have others cook for us, but this can get pretty pricey week after week. Plus, if you’re on a special diet, it isn’t easy to know whether the chefs are preparing food exactly to your preferences.
With just a bit of planning and prepping, you can start to bring a few high-class meals into your dinner rotation. For instance, scallop risotto is a rich recipe with a reputation for being super classy, but it’s not impossible to make this spectacular seafood recipe at home. While cooking scallop risotto takes effort, you’ll be mightily rewarded for your time and patience.
If you’re looking for a decadent seafood dinner, keep this scallop risotto recipe nearby.
Is Scallop Risotto Healthy?
Scallop risotto may feel like a guilty pleasure, but this recipe has some redeeming qualities. For instance, the scallops provide an excellent source of protein and omega-3 fatty acids, while the onion and garlic add antioxidants and plenty of flavor without the calories. However, there’s no denying risotto is a creamy recipe with a fair bit of fat and salt. Also, people on a low-carb diet won’t like arborio rice, even though this is a crucial ingredient in risotto.
If you’re looking for ways to increase the health of this scallop risotto while still respecting its essential elements, consider looking for a low-sodium parmesan cheese and experimenting with less butter. You could also incorporate other vegetables like asparagus, bell peppers, or carrots, all of which compliment the sea scallops while adding more nutrients.
What’s the difference between bay scallops and sea scallops?
When you’re shopping at your supermarket, you might notice a few different varieties of scallops to choose from. A significant distinction when shopping for scallops is “bay versus sea,” each with different traits.
The “biggest” difference between bay and sea scallops is their size, with bay scallops often measuring no more than a marble and sea scallops as large as a golf ball. This size difference translates to a different texture, where bay scallops get tender quickly while sea scallops take more cooking time and maintain a firm texture. In terms of taste, most people claim bay scallops have a sweeter flavor profile versus the meatier sea scallop.
Sea scallops tend to be preferred in risotto because they hold up better after cooking and when placed on top of warm arborio rice. While you could use bay scallops instead, you’ll need to cut back on the cooking time to avoid scorching them.
INGREDIENTS
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, warmed
- 1/2 cup grated Parmesan cheese
- 1/2 pound sea scallops
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
INSTRUCTIONS
Sauté
Cook onion, garlic, and rice; add wine.
Simmer
Gradually add broth to rice until creamy.
Sear
Cook scallops in butter until golden.
Devour!
FAQs & Tips
If you want to get a headstart on this meal, here’s a simple trick: Cook the risotto beforehand. Once you’ve cooked your risotto and it has cooled, you can plop it in an airtight container and either keep it in the fridge for a few days or freeze it for a few months. When you’re ready to cook your scallops, you must reheat your thawed risotto and place the seared seafood on top.
You can also store your scallop risotto leftovers in airtight or freezer-safe containers in the fridge for a few days or the freezer for about three months.
A tricky part of cooking scallops is they get super tough and rubbery if you overcook them, so it’s crucial to keep a close eye on their internal temperature when you’re at the stovetop. The safe internal temperature for scallops is 145° F, and you’ll notice well-cooked scallops turn white and opaque with a firm, springy texture.
Although this “average rate” will vary depending on your sides and each person’s appetite, a good rule of thumb is 4 – 6 sea scallops per person. Of course, feel free to adjust this number depending on the size of your scallops and whether you’re serving as a main meal or an appetizer.
Serving Suggestions
Scallop risotto holds its own either as a main dish or an appetizer, but there are ways to jazz up this recipe for extra flavor dimensions. For instance, it’s common to serve risotto with slices of garlic toast or a light side salad. You could even top some crostini with scallop risotto to add some extra crunch to your brunch!
If you didn’t add veggies to your scallop risotto, you could make a bowl of oven-roasted vegetables to compliment this meal while adding extra vitamins and minerals. It’s also a fantastic idea to serve your scallop risotto with some lemon wedges and garnish with lemon zest to add an extra pop of brightness.
Scallop Risotto
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth warmed
- 1/2 cup grated Parmesan cheese
- 1/2 pound sea scallops
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- Fresh parsley chopped (for garnish)
Instructions
-
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until onion is translucent, about 5 minutes.
-
Add arborio rice to the skillet, stirring to coat with oil. Pour in white wine and cook until the wine has mostly evaporated.
-
Gradually add warm vegetable broth, one cup at a time, stirring constantly until each cup is absorbed before adding the next. Continue until rice is creamy and al dente, about 20 minutes.
-
Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
-
Pat scallops dry and season with salt and pepper. In a separate pan, melt butter over medium-high heat. Add scallops, cooking about 2 minutes per side until golden and cooked through. Serve the risotto with scallops on top.
Nutrition
The post Scallop Risotto appeared first on Food Faith Fitness.
