CURRIED BAY SCALLOPS RISOTTO
Provided by Florence Fabricant
Categories one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil or butter in a heavy three-quart saucepan, preferably nonstick. Add the cumin seeds, mustard seeds and fennel seeds and cook until the seeds start to pop. Stir in the turmeric, onion and ginger and saute over medium heat until the onion is soft. Stir in the rice and cook, stirring, about three minutes.
- Stir in the tomatoes, then gradually add the hot fish stock or water, about half a cup at a time, stirring constantly and adding more liquid as the rice absorbs it. After 15 minutes the rice should be almost tender and all, or nearly all, the liquid should be used.
- Stir in the lemon juice and scallops. Cover and cook about two minutes, then uncover and stir a few seconds longer, until the scallops are just cooked through. You will see them start cracking around the edges.
- Season the risotto with salt and pepper to taste, fold in the coriander and serve at once.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 5 grams, Carbohydrate 59 grams, Fat 7 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 1127 milligrams, Sugar 2 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mariah Flores
[email protected]Delicious! The curry and bay scallops were a perfect match. The risotto was cooked perfectly and had a lovely creamy texture. I'll definitely be making this again.
Anna Poe
[email protected]This recipe was a bit too complicated for me. I ended up with a risotto that was too soupy and scallops that were overcooked. I'll stick to simpler recipes in the future.
Q Alphabet Lore
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The scallops are always perfectly cooked, and the risotto is creamy and flavorful. The curry adds a nice touch of warmth and spice. Highly recommend!
Erica Sande
[email protected]This dish was a hit with my family! The scallops were tender and juicy, and the risotto was creamy and flavorful. The curry added a nice kick without being too spicy. Definitely a recipe I'll be making again.
Saurav basnet
[email protected]Not a fan. The curry flavor was too overpowering for my taste, and the risotto was too mushy. I prefer a more traditional risotto recipe.
Yasim Hammad
[email protected]This was a fantastic dish! The scallops were cooked perfectly and the risotto was creamy and flavorful. The curry added a nice touch of warmth and spice. I'll definitely be making this again.
Mislav Paden
[email protected]I love the idea of this dish, but it didn't quite hit the mark for me. The curry flavor was a bit too subtle, and the risotto was a bit too al dente. I'll try tweaking the recipe next time.
Sheraz Saleem (Sherazi)
[email protected]This recipe is a keeper! The curry and bay scallops pair perfectly together, and the risotto was creamy and delicious. I added a bit of extra shrimp for some added protein, and it turned out fantastic. Highly recommend!
anoop pulikotil
[email protected]Solid 4 out of 5 stars. The flavors were well-balanced and the dish was easy to make. I especially enjoyed the crispy shallots on top. Will definitely make this again!
Dawood Khaliq
[email protected]Meh. I've had better. The curry flavor was too overpowering for me, and the risotto was a bit too mushy. I'll pass on this one next time.
Sawon Sohan
[email protected]Not bad, not bad at all. The scallops were a bit overcooked for my taste, but the risotto was spot on. I'll try it again and adjust the cooking time for the scallops.
Maxamed Ali
[email protected]OMG! This dish is a game-changer. The combination of curry and bay scallops is genius. The risotto was cooked to perfection, and the curry sauce was rich and velvety. I'll definitely be making this again and again.
Amoza Kiddex
[email protected]This curried bay scallops risotto was a delightful culinary journey. The scallops were perfectly cooked, tender and succulent, while the risotto was creamy and flavorful. The curry added a subtle warmth and depth of flavor that complemented the seafo