Alcoholic Cocktail Pina Colada

2012-09-02
  • Servings : 2
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 10m

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MISC Recipes

Seared scallops with creamy risotto.Skillet seared fresh sea scallops served over cooked creamy Italian risotto.Mouthwatering recipe!

Ingredients

  • 8 fresh sea scallops
  • 5 oz (150 g) arborio rice
  • 1 fresh shallot,finely chopped
  • 1 ½ cups (370 ml) fish stock
  • 1/8 cup (30 ml) dry white wine
  • 1 tablespoon mascarpone cheese
  • 1 tablespoon double (heavy) cream
  • 3 oz (90g) cubed pancetta
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon chopped fresh basil
  • 3 tablespoons olive oil plus more to dress
  • sea salt and freshly ground black pepper

Method

Step 1

To make a risotto,boil fish stock in a pan over medium-high heat. Set aside and keep hot.

Step 2

In a medium pan,heat 2 tablespoons olive oil. Add chopped shallots and cook,stirring,until soft. Add rice and stir well,making sure all the grains are coated with oil.

Step 3

Pour in dry white wine, stirring to clean the base of the pan. Reduce the liquid until it is almost all evaporated.

Step 4

Stir in the hot stock to the rice, one ladlefull at a time. Stir frequently, adding another ladle when the rice has absorbed the stock. When all the stock has been added, cook the rice until tender.

Step 5

In a small nonstick skillet,cook pancetta until nicely colored. Set aside and keep warm.

Step 6

In a nonstick frying pan,heat a little olive oil. Season scallops with sea salt and black pepper. Sear in hot oil on both sides for 1 minute per side. Remove seared scallops from the pan and set aside.

Step 7

In a mixing bowl,combine mascarpone cheese,double cream,cooked pancetta and herbs. Mix well. Stir cheesy mixture into risotto.

Step 8

Divide creamy risotto into 4 serving platter. Arrange seared scallops over and serve.

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