Best 2 Sweet Pea And Scallop Risotto Recipes
Immerse yourself in a culinary journey with our delectable Sweet Pea and Scallop Risotto, a harmonious blend of flavors and textures that will tantalize your taste buds. This exquisite dish combines the delicate sweetness of fresh peas with the tender succulence of scallops, enveloped in a creamy, flavorful risotto.
Accompanying this main course is a refreshing Cucumber and Avocado Salad, a vibrant medley of crisp cucumbers, creamy avocado, and tangy dressing, providing a light and refreshing contrast to the richness of the risotto.
For a delightful appetizer, indulge in our savory Scallop Ceviche, where tender scallops are cured in a zesty marinade of citrus, herbs, and spices, resulting in a vibrant and flavorful dish that awakens the senses.
And to satisfy your sweet cravings, embark on a journey with our delightful Lemon Blueberry Trifle, a layered masterpiece of light sponge cake, creamy lemon curd, fresh blueberries, and whipped cream, offering a symphony of flavors and textures in every bite.
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.
SWEET PEA, SCALLOP AND MINT RISOTTO
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.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid any scrambling during the cooking process.
- Use Fresh Ingredients: Fresh ingredients will always give you the best flavor. If possible, try to use organic or locally-sourced ingredients.
- Cook the Risotto Slowly: Risotto is a dish that requires patience. Cook it slowly over low heat, stirring frequently, to allow the rice to absorb the flavors of the other ingredients.
- Don't Overcook the Risotto: Risotto should be cooked until it is al dente, or slightly firm to the bite. Overcooked risotto will be mushy and unpleasant.
- Add the Cheese Gradually: Add the cheese to the risotto in small batches, stirring constantly. This will help prevent the cheese from clumping together.
- Serve the Risotto Immediately: Risotto is best served immediately after it is cooked. It will start to lose its creamy texture if it sits for too long.
Conclusion:
Sweet pea and scallop risotto is a delicious and elegant dish that is perfect for a special occasion. With its vibrant green color and delicate flavors, this risotto is sure to impress your guests. So next time you're looking for a new and exciting recipe to try, give this sweet pea and scallop risotto a try. You won't be disappointed!
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