Scallop Risotto
Scallop Risotto
based on a recipe from Off the Hook
1/2 pound bay scallops
1 TBSP oil
2 TBSP minced shallot
1/4 cup minced leek, white part only
3/4 cup arborio rice
1/4 cup white wine
2 1/2 cups vegetable stock
2 TBSP butter
1 TBSP lemon juice
salt and pepper to taste
parsley
Saute the scallops in a little bit of oil until just opaque.
Heat the remaining oil over medium heat in a saucepan. Gently cook the shallot and leek until they are completely tender, but not brown, about 8 minutes. Stir in the rice and coat well with oil and vegetables. Deglaze the pan with the wine and bring to a gentle boil. Add the stock 1/2 cup at a time, stirring until just absorbed. Repeat until stock is almost gone and rice is al dente, about 20 minutes.
Stir in reserved scallops, lemon juice, salt and pepper. Sprinkle with parsley and serve.
Notes: An interesting variation. Sweeter than the usual versions I've tried. Might need some kind of herb addition.
Posted by Jennifer at December 7, 2007 8:25 PM | TrackBackScallops can be surprisingly sweet for a seafood, so I am not surprised.
Posted by: Paul at December 8, 2007 9:06 AMGood, but it was a bit on the sweet side, and lacked a dimension other than the sweetness, so the addition of some other flavor (like an herb) would be welcome.
Posted by: Michael at December 14, 2007 8:15 PMI have some scallops in the freezer that I need to use up. I'm going to try this, and maybe add dill or tarragon or some other herb usually used with seafood.
Posted by: Kristine Smith at December 28, 2007 4:33 PMOk. I made it and liked it. Due to whim and/or availability, additions and substitutions were made.
I added half a stalk of celery, including leaves, to the leek/shallot blend. I also added half a teaspoon of a sun dried tomato-garlic mash that comes in a jar. A couple of chopped sun dried tomatoes, because I'm on a tomato kick. 1/4 tsp dried dill. Pinch of dried thyme. I had only 1 cup of veggie stock, so I made up the difference with 1 cup chicken stock and 1/2 cup water. I didn't have a lemon, so I used a healthy dash of dried lemon peel.
Understand that I live in the Midwest, and fresh seafood is hard to come by. I used frozen scallops in a bag. They didn't turn out too badly.
I didn't find this at all sweet. The dill came through. I admit that I have never had anything like this before, so I have nothing to compare it to, but I enjoyed it and would make it again.
Posted by: Kristine Smith at December 30, 2007 5:25 PMKris -- I love how you completely change the recipes to come up with something very different. :)
Posted by: Jennifer at January 2, 2008 12:49 PMBut--it looks like yours. Except for the multicolor herb-tomato speckles. ;-)
Do all veggie stocks contain tomatoes? Mine did, which helped make the sun-dried tomatoes fit.
I think it turned out well. The leftovers tasted even better, which in my experience is unusual for seafood dishes.
Posted by: Kristine Smith at January 4, 2008 10:06 AM