Scallop Risotto
(makes 4 servings)
| 1 | pound (480 g) sea scallops, cut into 1/3 inch coins |
| 1 | teaspoon (5 ml) olive oil |
| 3 | large cloves garlic, minced |
| 1 | teaspoon (5 ml) minced fresh rosemary or 1/4 teaspoon (1.25 ml) crushed dried |
| 1 | tablespoon (15 ml minced fresh oregano or 1 teaspoon (5 ml) crushed dried |
| olive oil cooking spray |
| 1 | cup (150 g) Arborio rice |
| 1 | cup (240 ml) dry white wine |
| 4 1/2 | cups (1080 ml) fish stock, or 2 bottles clam juice and 2 1/2 cups (600 ml) water |
| 1/2 | cup (30 g) minced flat-leaf parsley |
| 1/2 | lemon |
- Dry the cut scallops on paper towels. Heat the oil in a non- stick skillet until very hot. Add the garlic, rosemary, and oregano in the oil and sauté over high heat for 1 minute. Add the scallops and cook and stir for 2 minutes or until just done. Place in a bowl.
- Coat a large non-stick pot with cooking spray. Add the rice and sauté for 2 minutes. Meanwhile, heat the fish stock and bring to a simmer. Add the wine to the rice, stir constantly, and cook until the wine has been absorbed. Add the hot broth, 1 cup at a time and cook, stirring until absorbed. Continue to cook until done al dente.
- Stir in the parsley, any liquid that has accumulated in the cooked scallop bowl, and the juice of the half of a lemon. Cook until absorbed and then stir in the cooked scallops. Cook, stirring. until reheated. Serve immediately.
| Per serving: | 390 calories (9% calories from fat), 27 g protein, 4 g total fat (0.3 g saturated fat), 49 g carbohydrates, 1 g dietary fiber, 56 mg cholesterol, 270 mg sodium |
| Diabetic exchanges: | 3 very lean protein, 3 carbohydrate (3 bread/starch) |
Newest Reviews for Scallop Risotto
There are no reviews for this recipe.
Log in or register to review this recipe.
