No ads, no BS, just killer recipes. Don't let us starve - buy us coffee!
Pan-Seared Scallops with Spring Pea Risotto
Elevate your dinner game with this elegant dish that combines perfectly seared scallops with creamy spring pea risotto!
Ingredients:
– 12 oz fresh scallops
– 1 cup Arborio rice
– 2 cups chicken or vegetable broth
– 1 cup fresh or frozen peas
– 1/2 cup grated Parmesan cheese
– 1 shallot, finely chopped
– 2 cloves garlic, minced
– 1/2 cup white wine
– 2 tbsp butter
– 2 tbsp olive oil
– Salt and pepper to taste
Directions:
1. In a saucepan, heat the broth over low heat.
2. In a separate pan, sauté the shallot and garlic in olive oil until translucent. Add the Arborio rice and cook for 1-2 minutes.
3. Pour in the white wine and cook until absorbed. Begin adding the warm broth, a ladleful at a time, stirring constantly until the rice is creamy and cooked through.
4. Stir in the peas, Parmesan cheese, butter, salt, and pepper. Keep warm.
5. Pat the scallops dry and season with salt and pepper. In a hot skillet, sear the scallops in olive oil for 2-3 minutes per side until golden brown and cooked through.
6. Serve the scallops over the spring pea risotto.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Calories: ~380 per serving | Servings: 4 | Storage Tips: Best enjoyed fresh, do not freeze leftovers.
#ScallopLover #RisottoNight #GourmetDinner 🍴🌿🍚