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Рецепт Scallop Risotto
by Global Cookbook

Scallop Risotto
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  Порций: 4

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
  •     (or possibly 1/4 tspn crushed dry rosemary)
  • 1 Tbsp. chopped fresh oregano
  •     (or possibly 1 tspn crushed dry oregano)
  •     Extra virgin olive oil cooking spray as needed
  • 1 c. Arborio rice
  • 1 c. dry white wine
  • 4 1/2 c. Fish Stock (see recipe)
  •     (or possibly 2 bottles clam juice and 2 1/2 c. water)
  • 1/2 c. chopped flat-leaf parsley
  • 1/2 x lemon

Инструкции

  1. 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.
  2. 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.
  3. 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.
  4. This recipe yields 4 servings.