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Scallop risotto with saffron

Scallop Risotto

Prep
15 mins
Cook
50 mins
Total
1 hr 5 mins
Makes
4 servings

Ingredients

For the risotto:

For cooking the scallops:

Instructions

For the risotto:

  1. Heat olive oil in a large 5 quart saute pan over medium heat. Add broccoli and salt. Cook for 5 minutes, stirring occasionally.

  2. 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.
  3. 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.
  4. Add sliced scallions (reserving a quarter) and butter to the pan and stir as it melts.

For the scallops:

  1. Pat the scallops dry with paper towels. Moisture is the enemy of a good pan sear.
  2. Heat olive oil on a pan over medium heat for a few minutes. Add butter.
  3. 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.
  4. Flip the scallops to repeat for the other side.

For serving:

  1. Distribute the risotto and scallops among 4 bowls. Garnish with remaining scallions.

Nutrition

474 kcal/serving

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.