Summary:
This scallop risotto is paired with broccoli florets and corn, and simmered with saffron threads for a flavorful dish.
INGREDIENTS
For the risotto:
- 1 cup risotto rice or
arborio rice - 3 cups
vegetable broth - 3 cups small broccoli florets
- 1/2 cup
corn - 2 scallions finely sliced
- 1/4 teaspoon
saffron threads - 2 tablespoons
olive oil - 2 tablespoons butter
- 1/2 teaspoon salt
For cooking the scallops:
- 12 sea scallops 1 pound
- 1 tablespoon
olive oil - 1/2 tablespoon butter
- salt to taste
- pepper to taste
INSTRUCTIONS
For the risotto:
Heat olive oil in a large 5 quart saute pan over medium heat. Add broccoli and salt. Cook for 5 minutes, stirring occasionally. - Add rice, vegetable stock, corn, and saffron to the pan. Mix everything together. Bring to a boil and then decrease to a simmer. Cover the pan with a lid and simmer on medium-low heat for 30 minutes.
- Uncover the pan and check that the rice is tender and done. Simmer with the pan uncovered for a few minutes to evaporate any excess liquid.
- Add sliced scallions (reserving a quarter) and butter to the pan and stir as it melts.
For the scallops:
- Pat the scallops dry with paper towels. Moisture is the enemy of a good pan sear.
- Heat olive oil on a pan over medium heat for a few minutes. Add butter.
- Salt and pepper the scallops on one side and immediately add to the pan, with the seasoned side facing the pan. Don’t move them until a nice crust appears, about 2 minutes.
- Flip the scallops to repeat for the other side.
For serving:
- Distribute the risotto and scallops among 4 bowls. Garnish with remaining scallions.
NUTRITION
474 kcal/serving
Scallops are a great choice if you are looking to make a seafood risotto. My favorite way to cook them is to give them a quick pan-sear on both sides. First, I make sure to pat down the scallops with a paper towel so that they are as dry as they can be; moisture is the enemy of a good sear. Then I sprinkle salt and pepper immediately before adding each scallop to the pan. The reason that I say immediately is because the scallop will release moisture as soon as it is salted. Once I place the scallop on the hot pan (greased with olive oil and butter), I do not move it until it’s done. I let a nice charred crust form before flipping it to repeat for the other side.
PHOTOS
NOTES & TIPS
Scallops are a great choice if you are looking to make a seafood risotto. My favorite way to cook them is to give them a quick pan-sear on both sides. First, I make sure to pat down the scallops with a paper towel so that they are as dry as they can be; moisture is the enemy of a good sear. Then I sprinkle salt and pepper immediately before adding each scallop to the pan. The reason that I say immediately is because the scallop will release moisture as soon as it is salted. Once I place the scallop on the hot pan (greased with olive oil and butter), I do not move it until it’s done. I let a nice charred crust form before flipping it to repeat for the other side.
