Seared Scallops with Saffron Risotto

Even though it’s officially spring, the weather in PA has been far more winter like and I always want to make more comfort food when its cold and wet out. Risotto takes a while, and requires a little tending too, but it’s not that hard. I tend to keep my risotto on the al dente side as I’m not fond of mushy stuff!
pan-seared scallops

Ingredients:

1 quart vegetable broth
1/2 cup white wine
1 cup brown arborio rice
1/2 lb sea scallops (mine were huge and I sliced them in half)
2 tablespoons butter
1/2 onion diced
1/4 of red pepper sliced
handful of snap peas, cut in 1/2
1/4 cup Parmesan cheese
1/2 Saffron threads, crushed
ground pepper

  1. In a saucepan add vegetable broth and wine, heat at medium low until warm and then turn off. Keep a lid on the sauce pan
  2. Add rice to large saute pan, put heat on medium and toast rice, until fragrant. Turn heat down.
  3. Add 2 cups of vegetable broth/wine mixture to rice, stir gently and cover
  4. When liquid is almost absorbed by the rice add another cup of liquid
  5. Meanwhile in another saute pan add 1 tablespoon butter and saute onion, pepper and mushrooms.
  6. When vegetables are close to cooked add snap peas. When snap peas are warmed remove all veggies from the pan
  7. Add another tablespoon of butter, turn pan to medium high heat, wait for pan to heat and then add scallops
  8. Sear scallops for a couple minutes on each side until just cooked through
  9. Test rice. It is cooked when the rice is still firm, but soft. Add Parmesan at this point and stir
  10. Add saffron and a dash of pepper, mix in
  11. Add sauteed veggies in  and place cooked scallops on top.

NOTE: The whole process take about 45 minutes.

Vegetable Substitutions:
Celery
Broccoli
Cauliflower
Spinach
Grape Tomatoes
Carrots
Corn

Use your imagination and combine different things.

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