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Ингредиенты
- 1 lb sea scallops cut into 1/3" coins
- 1 tsp extra virgin olive oil
- 3 lrg garlic cloves chopped
- 1 tsp chopped fresh rosemary
- Â Â (or possibly 1/4 tspn crushed dry rosemary)
- 1 Tbsp. chopped fresh oregano
- Â Â (or possibly 1 tspn crushed dry oregano)
- Â Â Extra virgin olive oil cooking spray as needed
- 1 c. Arborio rice
- 1 c. dry white wine
- 4Â 1/2 c. Fish Stock (see recipe)
- Â Â (or possibly 2 bottles clam juice and 2 1/2 c. water)
- 1/2 c. chopped flat-leaf parsley
- 1/2 x lemon
Инструкции
- Dry the cut scallops on paper towels. Heat the oil in a non-stick skillet till very warm. Add in the garlic, rosemary, and oregano in the oil and saute/fry over high heat for 1 minute. Add in the scallops and cook and stir for 2 min or possibly till just done. Place in a bowl.
- Coat a large non-stick pot with cooking spray. Add in the rice and saute/fry for 2 min. Meanwhile, heat the Fish Stock and bring to a simmer. Add in the wine to the rice, stir constantly, and cook till the wine has been absorbed. Add in the warm broth, 1 c. at a time and cook, stirring till absorbed. Continue to cook till done al dente.
- Stir in the parsley, any liquid which has accumulated in the cooked scallop bowl, and the juice of the half of a lemon. Cook till absorbed and then stir in the cooked scallops. Cook, stirring, till reheated. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 506g | |
| Recipe makes 4 servings | |
| Calories 378 | |
| Calories from Fat 37 | 10% |
| Total Fat 4.13g | 5% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 1065mg | 44% |
| Potassium 773mg | 22% |
| Total Carbs 43.84g | 12% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.96g | 1% |
| Protein 28.21g | 45% |
