Sweet Pea And Scallop Risotto
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
8 cups
Chicken Stock (heated)1 stalk
Celery (finely chopped)1 cup
Shallot (finely chopped)2 cups
Arborio Rice1 cup
White Wine (dry)3 tbsps
Butter (room temperature)1 cup
Grated Parmesan450 g
Scallop (diver)Directions:
1
Put 1 cup peas and 1/3 cup chicken stock into a blender and blend until smooth; set aside
2
Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil
3
Add celery and shallots and cook, stirring, for 5 minutes, until soft
4
Stir in rice, making sure to coat all the rice grains with the oil
5
Add wine and cook until most of the liquid has evaporated
6
Ladle in 1 cup of hot stock
7
Using a wooden spoon, stir gently until most of the stock has been absorbed
8
Keep adding stock, a cup at a time, and stirring
9
After about 10 to 15 minutes, test the rice
10
It should be cooked and creamy but still have a slight bite to it
11
(You may not need all of the stock
12
) Season with salt and pepper
13
Stir in the butter and Parmesan
14
Gently fold in the pea puree and remaining 1 cup whole peas
15
Taste for seasoning
16
Remove from the heat and cover while you sear the scallops
17
Set a large nonstick saute pan over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter
18
Pat the scallops with paper towels to make sure they are very dry
19
Season on both sides with salt and pepper
20
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
21
Check the risotto and add a bit more stock if it has gotten too thick
22
In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops
23
Garnish with the Spring Green Salad, Parmesan, and olive oil
24
Serve immediately