I’m whisking you away to the Italian coast with a decadent and creamy Bay Scallop Risotto. This dish is perfect for a romantic dinner, a special family gathering, or any time you want to treat yourself to something truly special. The tender bay scallops combined with the creamy, flavorful risotto make for an unforgettable meal.
So, grab your apron and let’s get cooking!
Bay Scallop Risotto
Ingredients
- 1 lb bay scallops
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup dry white wine
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tbsp olive oil
- 2 tbsp butter
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Prepare the Broth: In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep it warm while you prepare the risotto.
- Sauté the Aromatics: In a large, heavy-bottomed pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Toast the Rice: Add the Arborio rice to the pot, stirring constantly to coat the grains with the oil and butter. Toast the rice for about 2-3 minutes until it's lightly golden and has a slightly nutty aroma.
- Add the Wine: Pour in the dry white wine and stir until it is fully absorbed by the rice.
- Gradually Add Broth: Begin adding the warm broth one ladleful at a time, stirring constantly. Allow each addition to be absorbed before adding the next. This process should take about 20 minutes.
- Cook the Scallops: While the risotto is cooking, heat the remaining tablespoon of butter in a separate pan over medium-high heat. Add the bay scallops, season with salt and pepper, and cook until they are opaque and slightly golden, about 3-4 minutes. Set aside.
- Finish the Risotto: Once the rice is creamy and tender, stir in the grated Parmesan cheese and heavy cream. Add the cooked bay scallops and mix gently to combine. Season with salt and pepper to taste.
- Serve and Garnish: Spoon the risotto into serving bowls, sprinkle with fresh parsley, and serve with lemon wedges on the side.
Notes
- Use a good quality dry white wine for the best flavor.
- Keep the broth warm to help the rice cook evenly.
- Stir constantly to achieve the perfect creamy risotto texture.
- Calories: 450
- Protein: 25g
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 2g
Wrapping Up:
There you have it, my friends – Bay Scallop Risotto that brings the taste of the Italian coast right to your table. I hope you enjoyed this culinary adventure as much as I did. This risotto is more than just a dish; it’s a reminder of the simple pleasures and rich flavors that good food can bring. If you have any questions or need adjustments for dietary needs, don’t hesitate to reach out. I love hearing from you all and helping you create delicious memories in your kitchen.
Until next time, happy cooking, and enjoy every bite!
