SWEET PEA AND SCALLOP RISOTTO
Provided by Tyler Florence
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put 1 cup peas and 1/3 cup chicken stock into a blender and blend until smooth; set aside. Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add celery and shallots and cook, stirring, for 5 minutes, until soft. Stir in rice, making sure to coat all the rice grains with the oil. Add wine and cook until most of the liquid has evaporated. 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.) Season with salt and pepper. Stir in the butter and Parmesan. Gently fold in the pea puree and remaining 1 cup whole peas. Taste for seasoning. Remove from the heat and cover while you sear the scallops.
- Set a large nonstick 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 the Spring Green Salad, Parmesan, and olive oil. Serve immediately.
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Anne Cronje
[email protected]This looks like a great recipe for a special occasion.
Md Samon
[email protected]Can't wait to try this recipe. Thanks for sharing!
Sumaia Shifa
[email protected]I'm not a fan of seafood, but this risotto looks amazing.
steven pro256
[email protected]This recipe is a must-try for seafood lovers.
Shimaa Elemam
[email protected]Looks delicious! I can't wait to try this recipe.
Les Rhoads
[email protected]The risotto was bland and the scallops were overcooked. I was disappointed with this recipe.
Zoe Mwanza
[email protected]This risotto was a bit too rich for my taste, but it was still good. I think I would use less butter next time.
Luyolo Klaas
[email protected]This was my first time making risotto, and it turned out great! The instructions were easy to follow and the dish was delicious. I will definitely be making this again.
Zoe Hume
[email protected]The risotto was creamy and flavorful, and the scallops were cooked to perfection. I loved the addition of peas, which added a nice sweetness to the dish.
MD babu Sarkar
[email protected]This risotto was a hit with my family! The scallops were cooked perfectly and the peas added a nice pop of color and flavor. I will definitely be making this again.