Friday, April 8, 2011

Scallops & Risotto

This has become one of our all time favorites -- so delicous and gourmet seeming, yet not very expensive.  The ingredients are a little cost up front (mascarpone cheese & arborio rice), but they will last for a few times of making this recipe, so it becomes very economical.

Lemon Risotto (my favorite Giada de Laurentiis recipe)
2 c. chicken broth
3 T butter
1 lg shallot, diced
1 c. Arborio rice
1/2 c. dry white wine
4 T grated Parmesan cheese
2 T mascarpone cheese (I had a hard time finding initially, but found in the gourmet cheese island in HT -- in a cream cheese tub, if you can't find you could substitute cream cheese)
1/2 lemon, zested and juiced
freshly ground pepper and sea salt

In a medium pot bring 2 c. chicken broth and 1/2 c. water to a simmer.  Keep warm and covered.

Melt 2 T butter over medium head in a large saucepan.  Add the diced shallot and saute until tender, about 3 minutes.  Add the rice and stir to coat with the butter.  Add 1/2 c. white wine - simmer until wine has almost completely evaporated (about 3 min).

Add 1/2 c. of the simmering broth and stire until almost evaporated (about 2 min).  Continue to add 1/2 c. broth to the rice until evaporated -- stirring constantly (about 2 min each 1/2 c).  Repeat this step until the broth is gone.  Remove from heat -- stir in 1 T butter, 3-4 T Parmesan cheese, 2 T mascarpone cheese, lemon zest and juice, salt & pepper.  Serve immediately.

Pan Seared Scallops
8-10 lg sea scallops
salt & pepper
2 T butter

Dry off the scallops.  Salt and pepper both sides.  Dredge in flour, shaking off the excess.  Set aside on a plate.

In a medium saucepan heat 2 T of butter over high heat -- once melted (but not brown) add the scallops.  Cook about 1.5 - 2 minutes on each side -- try not to  move until browned on one side -- then flip.  Do not over cook (they do not take long!).

We usually eat with asparagus so we can use the other half of the lemon to squeeze on it and a T or two of Parmesan cheese.  Bake on 375 for 10 minutes or so until cheese is browned.  It is a delicious complement to the scallops & lemon risotto.

We tested it on some of our best friends, Kathryn and Chris, one night and they said they loved it as well!
Very yummy and easy!  Try it soon!


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