Prep Time: 15 min | Cook Time: 45 min | Serves: 4

INGREDIENTS:

• 20-24 scallop (5 to 6 scallop per person)
• 1 cup of arborio rice (as a general guide, I suggest 1/4 of a cup per person)
• 4 cups of chicken broth, slightly warm
• 1/2 cup of parmesan cheese, shredded
• 1 avocado, diced
• 1/2 cup of frozen peas
• 1 small red onion (or 1/2 of a medium-large onion), diced
• 3 cloves of garlic
• 1 tablespoon of salt and pepper
• 1/2 tablespoon of garlic powder
• 4 tablespoon of butter
• 2 tablespoon of olive oil

PREP THE GOODS:

1. Pat dry the scallops, top the scallops with a little bit of salt, pepper, and garlic powder
2. Heat the chicken broth, the broth just needs to be warm so turn off the stove right before it comes to a complete boil (when you see the little bubbles on the side of the pot)

THE RISOTTO

1. In medium size pan (12-16 inches wide, at least 2 inches deep) add the butter, 1 tablespoon of olive oil, and onion over medium heat.  Brown the onion until it’s translucent.
2. Once the onion is translucent, add the arborio rice and garlic.  Stir the rice until it is coated with the butter, oil, and onion mixture; let it cook for a minute then add a cup of chicken broth.
3. Turn the heat down to a medium-low heat and let the broth reduce; stir occasionally (once ever 3-4 min).
4. Once the first cup of broth is reduced (when it’s reduced, you can see little bits of space between the grains of rice), add the 2nd cup of broth and repeat.
5. When the last cup of broth is added, stir in the peas and avocado.
6. The risotto is cooked when the risotto is holds shape and the outer layer of the grains are a little clear.  Mix in the parmesan.

THE SCALLOPS:

1. Find a pan that can fit all the scallops
2. Add remainder 1 tablespoon of olive oil and heat over medium heat
3. When the pan is hot (sign of the pan being hot: the oil will glide when turning the pan) place the scallops, seasoned side down.  Let it cook for 2-3 minutes.  (Note: to get the seared browned look on the scallop, you have to let the juice come out and simmer down, so it is best to not flip or move the scallops once it’s in the pan)
4. As the first side cooks, season the other side of the scallops with salt, pepper, and garlic powder in the pan.
5. After 2-3 mins on the first side, flip the scallop onto the other side.  Let it cook until done.  You can tell it’s done when the juice from the scallop is reduced and a film forms around the scallops.

It’s best to fully cook the risotto before starting the scallop because the scallops are best served fresh off the pan and the risotto will stay hot for 10-15 minutes.

Categories: Cook Book, Italian, Risotto, Scallop, Seafood

Tags: home cooked meals, Scallop