Sweet Pea And Scallop Risotto Recipes

SEARED SCALLOPS WITH SWEET PEA, LEMON & TARRAGON RISOTTO

Seared Scallops with Sweet Pea, Lemon & Tarragon Risotto image

These Seared Scallops with Sweet Pea, Lemon & Tarragon Risotto are the perfect romantic dinner to make at home to celebrate Valentine's Day, an anniversary or other special occasion.

Provided by Platings and Pairings

Time 35m

Number Of Ingredients 17

Ingredients

1 cup frozen peas
4 cups bone broth (or chicken stock)
2 Tablespoons extra-virgin olive oil
1 1/2 cups chopped leek (about 2)
1/2 cup chopped shallot (about 1 )
1 cup Arborio rice (uncooked)
1/4 cup dry vermouth or white wine
1/2 cup grated fresh parmesan cheese
1 teaspoon lemon zest
2 Tablespoons lemon juice
2 Tablespoons chopped fresh tarragon
1 Tablespoon butter
Salt and pepper (to taste)
12 large sea scallops
1/2 cup extra-virgin olive oil
2 Tablespoons butter
Salt and pepper

Steps:

Bring bone broth or chicken stock to a simmer in a small saucepan and keep warm over low heat.
Heat oil in a large saucepan or dutch oven over medium heat. Add leek and shallots to pan, cook until tender, about 7 minutes. Add rice and cook 1 minute, until it becomes translucent. Add vermouth and allow to evaporate, about 30 seconds. Stir in 1 ladle of stock and cook until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1 ladle at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in frozen peas and cook 1 minute. Remove from heat. Stir in parmesan, lemon zest, lemon juice, tarragon and butter. Season to taste with salt and pepper.
In a large skillet, heat 1/2 cup of oil until shimmering. Pat the scallops dry and season with salt and pepper. Add the scallops to the skillet and cook over high heat until browned on the bottom, about 3 minutes. Add the butter to the skillet. Turn the scallops over and cook just until white throughout, 2 minutes longer.
To serve: Plate the risotto into four bowls, top each with three of the seared scallops. Serve immediately.

Nutrition Facts : Calories 732 kcal, Carbohydrate 52 g, Protein 24 g, Fat 46 g, SaturatedFat 12 g, Cholesterol 41 mg, Sodium 551 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

SWEET PEA, SCALLOP AND MINT RISOTTO

Sweet Pea, Scallop and Mint Risotto image

Provided by Tyler Florence

Categories appetizer

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

5 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup finely chopped shallots
2 cups Arborio rice
1/2 cup dry white wine
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh mint
8 cups chicken stock, heated
1 cup fresh peas, cooked (or frozen peas, rinse under cool water to thaw)
1/4 cup plus 1 tablespoon butter, room temperature
1/2 cup grated Parmesan
1 pound diver scallops

Steps:

Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add shallots and cook, stirring, for 5 minutes, until soft. Stir in rice and half of the chopped mint making sure to coat all the rice grains with the oil. Add wine and cook until most of the liquid (as well as the alcohol) has evaporated. Season with a little salt and pepper. Ladle in 1 cup of hot stock. Using a wooden spoon, stir gently until most of the stock has been absorbed. Keep adding stock a cup at a time and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.) Gently fold in peas and 1/4 cup butter. Stir in the parmesan cheese and taste for seasoning. Remove from heat and cover while you sear the scallops.
Set a non-stick saute pan over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter. Pat the scallops with paper towels to make sure they are very dry. Season on both sides with salt and pepper. 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.
Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops. Garnish with remaining mint and a drizzle of olive oil. Serve immediately.

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