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Haute Eats: Scallops + Parm Risotto

12/18/2014


I love a good scallop dish and when this one was as easy as it actually was, I figured why not share? Besides, many inquiring minds what to know.  Apparently you share my love of scallops just as much as I do. Fair warning - there is a healthy amount of butter in this dish.  If you are going to make it - go big or go home.  So without further ado...

Parmesan Risotto: adopted from Ina Garten's recipe 
1 1/2 c Arborio rice
5 c simmering chicken stock
1 c freshly grated parmesan
1/2 c dry white wine
3 tbsp salted butter
2 tsp kosher salt
1 tsp freshly ground black pepper

Preheat the oven to 350 degrees.
Place the rice and 4 cups of chicken stock in a dutch oven.  Cover and back for 45 minutes, until most of the liquid is absorbed.  Remove from the oven and add remaining cup of chicken stock, the Parmesan cheese, wine, butter, salt, & pepper, & stir vigorously for 2-3 minutes.  Rice will become creamy & thick.  Serve hot.


Scallops:
1 lb sea scallops
4 tbsp salted butter
2 cloves garlic

Melt butter in pan over medium heat.  Add crushed garlic clove and saute for a few minutes.  Add scallops and cook on each side for approximately 3-4 minutes depending upon thickness and preference for doneness.

I served it with sauteed green beans with (you guessed it) butter and garlic.  Hope you enjoy this as much as we did.



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