Scallops With Risotto Recipe

Ingredients

1 cup Arborio rice - rinsed

2 tablespoons Butter

2 cloves Garlic minced

1/2 cup White wine

4 cups Seafood or chicken broth

1/2 cup Parmesan cheese grated

1 cup Green onion diced

1 cup Peas frozen

2 tablespoons Almond oil

1 tablespoon Paprika

1 teaspoon Red pepper flakes

20 Scallops

1 tablespoon Olive oil

1 clove Garlic minced

3 tablespoons Butter

Slice and dice all ingredients to prep

Make sure scallops are thawed completely and as dry as possible

Heat stock to a warm temperature in a pan

Heat oil and 1 tblsp of butter in large saucepan. Add green onion and garlic and cook until softened. About 5 minutes.

Stir in rice and cook until they turn white. About 2-3 minutes

Add wine and stir until absorbed by the rice. Stir constantly

Add two cups of stock and continue stirring constantly. As it is absorbed by the rice add more stock.

After about 15-20 minutes the Rice should begin to soften and begin to get creamy. Add the peas and continue stirring rice until creamy and soft

turn down heat and add 3 tblsp of butter and half cup of parmesan cheese

Cover and Set aside and keep warm

Scallops

Heat large fry pan on medium high with 2 tblsp of oil.

Season the scallops

Add 1 tblsp garlic

When oil is hot add the scallops. Do not move them. Let them brown for 3 minutes before turning and cooking 3 more minutes. Remove immediately

In same pan add 3 tblsp of butter and cook until foamy and brown. Remove from heat.

Place risotto on plate and top with 4-5 scallops. Drizzle brown butter over the top.

Serve with a green vegetable on the side