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I saw these beautiful large sea scallops at the store and couldn’t resist. Risot…

I saw these beautiful large sea scallops at the store and couldn’t resist. Risotto is a dish I am still getting used to making, it takes so much time and attention but is completely worth it! This parmesan risotto is deliciously rich and pairs perfectly with the seared sea scallops. 🍚
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INGREDIENTS

1 cup aribo rice
½ cup white wine
2 ½ cups vegetable stock
1 cup chicken stock
½ cup grated parmesan
1 large diced shallot
1 tbsp crushed garlic
1 tbs butter
⅛ cup parsley
Salt & pepper
9-12 large sea scallops
Canola oil

INSTRUCTIONS

Heat butter over medium heat and add garlic and shallot. Simmer until softened. Add rice and stir for about one minute. Add white wine and simmer for another minute. Add the chicken and vegetable broth ½ cup at a time, alternating. Stir until the liquid is mostly absorbed and add the next spoon. Stir occasionally throughout the process. Meanwhile, heat a pan to high heat with canola oil. Pat sea scallops dry and season with salt and pepper. Add the scallops to the pan and sea for about two minutes on each side until golden brown on the tops. Remove and set aside. Stir in parmesan cheese and season with salt and pepper to taste. Garnish with chopped parsley. Spoon risotto into bowls and top with sea scallops. Serves 3-4.

Enjoy! If you try this recipe take a photo and tag twinpineskitchen.
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