RISOTTO AND SCALLOPS RECIPES

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RISOTTO WITH WILD MUSHROOMS AND SCALLOPS RECIPE | TYLER ...



Risotto with Wild Mushrooms and Scallops Recipe | Tyler ... image

Provided by Tyler Florence

Categories     main-dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 15

Extra-virgin olive oil
1 1/2 pounds sea scallops, crescent-shaped muscles removed and discarded
Salt and freshly ground black pepper
1 onion, minced
2 garlic cloves, minced
1 pound assorted mushrooms, such as Portobello, crimini, and shiitake, stemmed
Leaves from handful fresh thyme sprigs
2 tablespoons chopped fresh flat-leaf parsley
2 bay leaves
2 cups Arborio rice
1/2 cup dry white wine, such as Pinot Grigio
8 cups canned chicken stock, heated
2 tablespoons butter
1/2 cup freshly grated Parmigiano-Reggiano
Fresh flat-leaf parsley, for garnish

Steps:

  • Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto.
  • Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.
  • Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Serve hot. Garnish with parsley.

SCALLOPS OVER WILTED SPINACH PARMESAN RISOTTO - SKINNYTASTE



Scallops over Wilted Spinach Parmesan Risotto - Skinnytaste image

Scallops over Wilted Spinach Parmesan Risotto

Provided by Gina

Categories     Dinner

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 3

Number Of Ingredients 14

1 cup arborio rice
2 tsp butter
1 shallot (minced)
1/2 cup white wine
4 cups fat free chicken stock
salt and pepper
1/4 cup grated parmesan cheese
2 tbsp chopped parsley
16 oz sea scallops (about 12-14 )
salt and fresh pepper
2 tsp butter
1 tsp olive oil
1 shallot (minced)
10 oz baby spinach (washed)

Steps:

  • For the risotto:
  • For the scallops:

Nutrition Facts : ServingSize 3 /4 cup risotto and 5 oz scallops/spinach, Calories 481 kcal, CarbohydrateContent 16 g, ProteinContent 23.5 g, FatContent 17 g, SaturatedFatContent 2 g, CholesterolContent 67 mg, SodiumContent 628 mg, FiberContent 2.5 g, SugarContent 1.3 g

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