Indulge in a culinary masterpiece that brings the taste of Italy right to your dining table! Our Seared Scallops Asparagus Risotto is not just a dish; it's an experience that combines the delicate flavors of perfectly seared scallops with the creamy richness of Arborio rice. With just a handful of ingredients and a little bit of love, you can create a restaurant-quality meal that will impress your family and friends. Ready to elevate your cooking game? Dive into this simple yet elegant recipe that promises to tantalize your taste buds and leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound scallops
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 bunch asparagus, chopped
- 1 onion, chopped
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the onion and asparagus into small, bite-sized pieces. Set aside.
- In a medium saucepan, heat the chicken broth over medium heat until it is warm but not boiling. This will help the risotto cook evenly.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Stir in the Arborio rice, allowing it to toast slightly for about 1-2 minutes, stirring frequently. This step enhances the flavor of the rice.
- Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice. This should take about 2-3 minutes.
- Begin adding the warm chicken broth to the rice mixture, one ladle at a time. Stir frequently and wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- While the risotto is cooking, prepare the scallops. Pat them dry with paper towels and season both sides with salt and pepper.
- In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once the oil is hot, carefully add the scallops to the pan, making sure not to overcrowd them. Sear the scallops for about 2-3 minutes on each side until they develop a golden crust. Remove from the pan and set aside.
- When the risotto is almost done, add the chopped asparagus to the rice, allowing it to cook for the last 5 minutes. The asparagus should be tender but still vibrant in color.
- Once the risotto is cooked to your liking, remove it from the heat and stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper if needed.
- To serve, spoon the asparagus risotto onto plates and top with the seared scallops. Optionally, garnish with additional Parmesan cheese or a drizzle of olive oil for added flavor.
Tips
- Choose Fresh Scallops: For the best flavor, opt for fresh scallops rather than frozen. Look for ones that are firm and have a slightly sweet smell.
- Prep Ahead: To streamline the cooking process, chop your onion and asparagus beforehand. This way, you can focus on perfecting the risotto without any interruptions.
- Warm Your Broth: Keeping your chicken broth warm while cooking the risotto is crucial. It helps the rice cook evenly and absorb the liquid better, resulting in a creamier texture.
- Stir Constantly: When adding broth to the risotto, stir frequently. This releases the starches from the rice, creating that signature creamy consistency.
- Don’t Overcrowd the Pan: When searing scallops, make sure not to overcrowd the skillet. This allows them to develop a beautiful golden crust without steaming.
- Finish with Cheese: Stir in the Parmesan cheese at the end for an extra layer of richness. Adjust the seasoning to your taste for the perfect balance.
- Serve Immediately: Risotto is best enjoyed fresh. Serve it right after cooking for the creamiest texture and to showcase the vibrant colors of the asparagus and scallops.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 45mg
