Risotto with Sauteed Scallops


Just love cooking, eating and eating out. So here’s the first post by the Chef Impersonator….aka me.

Tonight, I’m making Risotto with Sauteed Scallops for Ed’s birthday tonight. Recipe is from the Williams Sonoma Risotto Cookbook. (don’t take credit for someone else’s recipes)

Risotto with Sauteed Scallops

7-8 cups shellfish stock or fish stock (can buy at Whole Foods or Central Market)
1/4 cup Extra virgin olive oil
1/2 cup finely chopped yellow onion
Grated zest of one lemon
3/4 lb. sea scallops
3 cups Arborio rice (Risotto Rice)
1 cup dry white wine at room temperature
1 teaspoon minced fresh tarragon
2 tablespoons butter
salt and freshly ground pepper

In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat.

In a large saucepan, heat the oil over medium heat. Add the onion and saute’ until soft, about 4 minutes. Add the lemon zest and cook about 1 minute. Add the scallops and cook until firm and opaque, about 1-2 minutes. Using a slotted spoon, transfer scallop mixture to a bowl and set aside.

Add the rice to the saucepan and stir until each grain is coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed.

Add the minced tarragon to the simmering stock. Add the stock to the rice a ladleful at a time, stirring frequently. Wait until the stock is almost completely absorbed but the rice is never dry, before adding the next ladleful. Reserve 1/4 cup of stock to add at the end.

When rice is tender to the bite, but slightly firm and looks creamy, after about 20 minutes, gently stir in scallops, butter, and reserved 1/4 cup of stock. Cook to heat through, about 1 minute. Season to taste with salt and pepper and spoon into warmed shallow bowls. Garnish with sprig of tarragon.

Makes 6 servings. Hope you like it!!! Nancy

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