Creamy rice meets succulent scallops in Scallop Risotto, a seafood lover’s dream dish.
Whether it’s a special occasion or simply the end of a busy workweek, we all deserve an elegant meal now and then. But it can be hard to carve out time to gather the ingredients and make those marvelous meals—one reason we often wind up at restaurants.
Don’t get me wrong, it’s great to get out of the house and enjoy others cooking for us, but it can be pricey. Plus, if you’re on a special diet, it can be difficult to get food prepared exactly to your preferences.
Enter this recipe for scallop risotto: With just a bit of planning and prepping, you can add a delicious, sophisticated meal to your dinner rotation. While cooking scallop risotto takes a bit of hands-on cooking time, you’ll be mightily rewarded for your patience with a spectacular seafood dish. So keep this recipe handy!
Is Scallop Risotto Healthy?
It may feel like a guilty pleasure, but this risotto has a lot going for it. Scallops are an excellent source of protein and omega-3 fatty acids, while onion and garlic add antioxidants and boost flavor without adding a lot of calories. However, there’s no denying that risotto gets its signature creaminess from a fair bit of fat and its flavor from quite a bit of sodium.
If you’re looking to increase the health profile of this scallop risotto while still respecting its essential elements, consider using low-sodium vegetable broth and experimenting with less butter. You could also incorporate other vegetables like asparagus, bell peppers, or carrots, all of which complement the scallops while adding more fiber and other nutrients.
What’s The Difference Between Bay Scallops And Sea Scallops?
A significant distinction when shopping for scallops is “bay versus sea,” each with different traits. The “biggest” difference between them is in size, with bay scallops often measuring no more than marbles and sea scallops as large as golf balls. This size difference also leads to different cooking times; while all scallops cook quickly, bay scallops will become tender with just a speedy sear, while sea scallops take a few more minutes and will maintain a slightly firmer texture. In terms of taste, bay scallops typically have a sweeter flavor profile while sea scallops are meatier.
How Do I Store Leftovers?
Store leftover scallop risotto in an airtight container in the fridge for up to 3 days or in a freezer-safe container in the freezer for about 3 months.
Serving Suggestions
Scallop risotto is perfect on its own, either as a main course or an appetizer, but feel free to add some sides or jazz up the recipe for extra flavor. For instance, serve risotto with slices of Garlic Toast or a light salad, such as this Mâche Salad.
If you didn’t add veggies to your scallop risotto, you could make a bowl of Oven-Roasted Vegetables to complement this meal while adding extra vitamins and minerals. It’s also fantastic to serve scallop risotto with lemon wedges and garnish it with lemon zest for an extra pop of brightness.
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth warmed
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 1/2 pound bay scallops
- Fresh parsley chopped (for garnish)
Instructions
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until onion is translucent, about 5 minutes.
- Add arborio rice to the skillet, stirring to coat with oil. Pour in white wine and cook until the wine has mostly evaporated.
- Gradually add warm vegetable broth, one cup at a time, stirring constantly until each cup is absorbed before adding the next. Continue until rice is creamy and al dente, about 20 minutes.
- Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
- Pat scallops dry and season with salt and pepper. In a separate pan, melt butter over medium-high heat. Add scallops, cooking about 2 minutes per side until golden and cooked through. Serve the risotto with scallops on top and chopped parsley as a garnish.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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