Seared Scallops with Creamy Risotto

seared scallops with creamy risotto
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m

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Nutritional Info

This information is per serving.

  • Calories

    202.6
  • Fat

    11.0 g
  • Cholesterol

    32.7 mg
  • Sodium

    1094.0 mg
  • Potassium

    586.9 mg
  • Carbohydrate

    11.0 g
  • Fiber

    0.4 g
  • Sugars

    0.9 g
  • Protein

    12.5 g

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

Are you looking for more delicious seafood recipes? We have a huge collection of them, just check it out-Seafood Recipes

Seared Scallops with Creamy Risotto

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 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 ladle full 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 cheese mixture into cooked risotto.

Step 8

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

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