Sweet Pea Scallop And Mint Risotto Recipes
SEARED SCALLOPS WITH SWEET PEA, LEMON & TARRAGON RISOTTO
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
Categories Main Dish
Time 35m
Number Of Ingredients 17
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
PEA AND MINT RISOTTO
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring the chicken broth to a bare simmer in a medium saucepan.
- Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add the shallots and garlic, and cook, stirring, until softened, about 2 minutes. Add the Arborio, stirring to coat. Add the wine and simmer until evaporated.
- Add just enough of the simmering stock to cover the rice. Cook, stirring constantly, until the rice is almost dry; adjust the heat to keep the liquid at a low bubble. Repeat with more stock to cover. Continue to cook in this manner until the rice is creamy and al dente, 20 to 25 minutes total; you may not use all of the broth.
- Add the peas and cook, stirring, until heated through, about 2 minutes. Stir in the Parmesan, the remaining 2 tablespoons butter and the lemon juice and nutmeg. Add a splash more stock or water if necessary to loosen the risotto. Season with salt and pepper, and stir in the mint.
- Transfer the risotto to a serving bowl, top with mint leaves and serve with additional Parmesan.
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- Make the risotto. Put the chicken or vegetable stock in a saucepan, bring to the boil and keep hot over a low heat.
- Melt 50g of the butter in a medium pan, add the spring onions and cook gently for 1 minute. Add the rice and stir until all the grains are coated in butter. Add the vermouth or white wine and simmer, stirring, until it has nearly disappeared. Add a ladleful of stock and stir over a medium heat until it is nearly all absorbed, then add another. Continue like this for 20-25 minutes or until al dente.
- Meanwhile, cook the peas in a pan of boiling salted water for 4-5 minutes, until tender. Drain well, tip into a food processor and add the remaining butter and chopped mint. Process until smooth, then set aside.
- When the risotto has 4 minutes to go, heat a large non-stick, heavy-based frying pan over a high heat until smoking hot. Reduce the heat to medium-high, add the butter, olive oil and half the scallops and sear for 1 minute, seasoning with salt and pepper as they cook. Quickly turn them over, season again and cook for another minute. Spoon them onto a plate and keep warm while you cook the remainder.
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