Spring Vegetable Risotto with Seared Scallops
Okay, okay calm down. I know risotto is intimidating, especially since anyone who cooks it for Gordon Ramsey fails in the worst possible way. I am here to hopefully guide you through an easy, breezy, lemon squeezy risotto process with this breathtaking Spring Vegetable Risotto with Seared Scallops dinner.
Risotto has mystical powers in my home. Every time I make it, everyone acts like I just found the answer for world peace. Especially when I made this Spring Vegetable Risotto with Seared Scallops. Hmmm… maybe they should discuss foreign policies over a great big bowl of risotto, now that I think about it.
Anyways, risotto does not have to be scary. The most important thing, is to make sure your stock that you are using, is hot. Why, you ask? Well, when you add cold stock to a dish that you are cooking, you are cooling it down. Which can mess up the cooking process.
The other thing that differs when cooking risotto is that you gradually add the stock in instead of dumping all the liquid in at once. I do so, about a cup at a time. Why? Adding it gradually allows the starch in the rice to develop the creaminess that everyone loves about risotto.
There you see? This Spring Vegetable Risotto with Seared Scallops will be a walk in the culinary park!
And now, my blurb about Scallops
I am a huge seafood fan. There is just so much variety and exciting things to try when it comes to the deep blue sea. Seafood tends to be a little tricky when cooking, as it is very easy to overcook. Scallops, when overcooked, become a bit rubbery. So sear them and turn the heat off! Your scallops will turn from translucent to opaque. Once this happens, they are done.
Scallops are a healthy addition to your diet. Containing omega-3 fatty acids, they lower risks of heart disease, dementia, depression, and even help with arthritis.
Anyhow, I hope this Spring Vegetable Risotto with Seared Scallops is a real crowd pleaser and goes off with a hit!
Spring Vegetable Risotto with Seared ScallopsPrint Recipe
- 12 Sea Scallops
- 1 bunch, Asparagus, sliced
- 1 cup, Frozen Peas
- 1 Leek- sliced thin
- 2 cloves Garlic, minced
- 1 cup, Arborio Rice
- 1/4 cup, Dry White Wine
- 3-4 cup, Chicken/Veg Stock
- 1 Lemon
- 3 tbsp/3 tbsp, Olive Oil, divided
- 2 tbsp, Goat Cheese
- 1/4 cup, Parsley, chopped
Heat oven to 400 degrees
In pot, heat up chicken stock and keep on low so stock remains hot
Toss asparagus in olive oil, salt, and pepper and roast in preheated oven for about 8-10 minutes until it has a little color- set aside
In medium to large saute pan, heat olive oil over medium heat, add leeks and garlic, a little bit of salt and be sure to stir
Once leeks and garlic become aromatic, add rice to parch, be sure to stir to ensure that olive oil coats the rice and does not burn
Cook while stirring for about 1-2 minutes
Add wine and stir until it evaporates.
Add hot chicken stock about a cup at a time and stir, once the rice absorbs the stock, add another cup
Repeat this process until there is still a slight bite to it, if it is mushy it has been over cooked, but this is your preference
With the last addition of stock, add peas and asparagus
Once the remaining stock has been absorbed, stir in goat cheese, squeeze in lemon juice, and season with salt and pepper, stir
Cover and set aside
Season Sea Scallops with salt and pepper on both sides
Heat olive oil in separate pan until very hot. To the point that you can see smoke
Place scallops carefully in oil and cook for about 2-3 minutes until seared
Flip and repeat this, Scallops will transition from translucent to opaque when finished cooking
Be careful to not overcook as scallops get rubbery when overcooked
To plate, place vegetable risotto in bowl or plate, place scallops on risotto, and top with chopped parsley