Paella-Tasting Risotto with Brown Butter Scallops
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 TO 6
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Course
Dinner
Paella-Tasting Risotto with Brown Butter Scallops
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Paella-Tasting Risotto:
- *1 tablespoon olive oil
- 1/2 yellow onion peeled and minced
- 1 to mato peeled and diced
- 1 red bell pepper diced
- 4 garlic cloves minced
- salt
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground turmeric
- Pinch of saffron
- 1 1/2 cups risotto rice like arborio or carnoli
- 1/4 cup white wine optional
- 4 to 4 1/2 cups water vegetable or chicken broth
Brown ButterScallops:
- 1 to 2 teaspoons of oil
- 1/2 pound scallops about 6 to 8
- salt
- 2 tablespoons unsalted butter cubed
Instructions
To Make the Paella-Tasting Risotto:
- *If you have a food processor, you can add the olive oil, yellow onion, tomato, red bell pepper and garlic to it and pulse until it’s all minced up. Big step skipped!
- To a Dutch oven or medium pot, set over medium-low heat, add the olive oil. When the oil is hot, add the diced onion, tomato, red bell pepper, garlic and a teaspoon of salt. Stirring regularly, cook until very softened, about 10 to 15 minutes. Add the spices: the crushed red pepper, cumin, turmeric, saffron and white wine.
- Stir in the rice and cook for about 2 to 3 minutes. Turn the heat down to medium-low and add 1/2 cup of broth to the rice. Stir occasionally until the broth is absorbed. Give the broth a taste and add some salt according to taste. Continue adding the broth, 1/2 cup at a time, stirring regularly, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Give the rice a taste and adjust the salt to your liking.
To Make the Brown Butter Scallops
- Start by patting the scallops dry with a paper towel (this helps with them getting nice and browned). Sprinkle both sides with a teeny bit of salt. In a small skillet, set over medium-high heat, add the oil.
- When hot, add the scallops, cooking on each side for about 1 to 2 minutes, until nice and golden brown. Repeat until you’ve worked your way through all of the scallops. Set them aside on a paper towel. Add the butter to the pan and cook for about 1 to 2 minutes, stirring frequently, until it’s turned from melted, to foamy to nutty and browned. Remove immediately.
To Assemble:
- If the risotto has stiffened up, stir in about 1/4 cup of broth or water to loosen it up. Divide the risotto amongst the plates and top with the scallops. Pour a bit a teaspoon of the brown butter on top of the scallops.
Nutrition Information
Show Details
Serving
4g
Nutrition Facts
Serving: 4TO 6
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 4g |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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