Sea Scallops and Risotto
Chef Tucker
Rated 5.0 stars by 1 users
Category
Pasta & Grains
Cuisine
Italian
Servings
2-4
Prep Time
45 minutes
Cook Time
20 minutes
Chef Tucker presents a luxurious Saffron Risotto adorned with tender sautéed scallops—a dish that's as delightful to the eyes as it is to the palate. This gourmet creation features creamy Arborio rice infused with saffron threads, complemented by the delicate sweetness of perfectly seared scallops. Elevate your dining experience with this elegant risotto, perfect for a special occasion or a sophisticated dinner at home. Buon appetito! 🍚🍽️🌟
Ingredients
- 3 cups broth
- 1½ cups water
- 1 ounce Parmesan cheese
- 1 stick unsalted butter
- 1 shallot
- 3 garlic cloves
- ¼ cup olive oil
-
S&P Seasoning, to taste
- 1 cup carnaroli rice
- 2 ounces canola oil
- 1 lb ButcherBox scallops
- 1 lemon
- Cutting board
- Knife
- 2 oz ladle
- Wooden spoon
- Cheese grater
- 2 large saute pans (one can be cast iron)
- Small pot
- 1 cup measure
- ½ cup white wine
- Champagne vinegar or other favorite vinegar
MISE EN PLACE 🔪
Directions
PREP 🥒
10 minutes before cooking, please remove the scallops from their packaging and set on a paper towel to temper and dry
In a small pot on high heat, bring the broth and water to a boil. Once boiling, stir in the saffron and remove the pot from heat, allowing the saffron to bloom.
- Finely grate the Parmesan.
- Dice the butter.
- Peel and mince the shallot and two of the garlic cloves.
HOW TO COOK 🍳
In a large pan on low heat, stir together the shallot, minced garlic, olive oil, and a pinch of S&P Seasoning. Cook until the shallot is translucent and tender but hasn’t taken on any color.
- Add the rice and stir constantly until the rice is fragrant and turns a pearly white, about 1 minute.
- Add the wine, turn the heat to medium-high, and stir constantly until the liquid reduces and the pan is au sec, or nearly dry, about 3 minutes.
- Turn the heat to medium and add one ladle of hot stock to the pan. Cook, stirring constantly, until almost all of the liquid has evaporated. Repeat this process until there is only 1 ladle of stock left and the rice is al dente.
- Stir in the remaining ladle of stock, bring to a simmer, and turn off the heat.
- Heat a second saute pan over medium-high to high heat.
- Add the canola oil and, once smokey-hot, add the scallops and sear until GBD (Golden Brown & Delicious) on one side, then flip. Smash the garlic and add, along with the thyme and 2 tablespoons of the butter. Baste until the scallops are no longer translucent and cooked through.
Hit the scallops with a squeeze of lemon and a pinch of S&P Seasoning.
- Reheat the risotto pan. Add the remaining butter and Parmesan cheese and stir until homogenous.
Adjust the seasoning with S&P Seasoning and vinegar.
Plate up that risotto with scallops, and add a final touch of S&P Seasoning. Enjoy!