Risotto With Scallops And Asparagus Food

SCALLOP RISOTTO

Steps:

• Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
• Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
• Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes. (You may have leftover stock, or may need to add a little water if you run out; this will depend on your rice.)
• While the rice cooks, trim the woody end of the asparagus off and cut the stalks into 3/4-inch pieces.
• Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper if needed.
• Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook, undisturbed, until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
• Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.

LEMON-HERB RISOTTO WITH SCALLOPS

Steps:

• Bring the chicken broth to a boil in a medium saucepan; keep warm over low heat.
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the leek, season with salt and cook, stirring occasionally, until softened, about 5 minutes. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
• Ladle about 1/2 cup hot chicken broth into the risotto and cook, stirring, until absorbed. Continue to add the broth in about 1/2-cup increments, stirring until absorbed before adding more, until the rice is tender and creamy, about 18 minutes. (If you¿ve used up all the broth and the rice is not yet tender, stir in a little hot water.)
• During the last 5 minutes of cooking the risotto, heat a medium nonstick skillet over high heat and add the remaining 1 tablespoon olive oil. Season the scallops with salt and pepper and add to the skillet. Cook, undisturbed, until browned and crisp, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Remove to a plate.
• Stir the remaining 2 tablespoons butter, the parmesan, lemon juice and all but a pinch of the lemon zest into the risotto until creamy. (Add a splash of water to loosen, if necessary.) Season with salt and stir in the parsley and chives. Divide between bowls and top with the scallops; sprinkle with the remaining lemon zest.

SEARED SCALLOPS WITH BASIL RISOTTO

Steps:

• Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
• Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.
• Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.
• Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.
• Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
• Divide the risotto among serving plates and top with the scallops.
• Garnish with microgreens and serve.

SAUTéED SCALLOPS WITH ASPARAGUS PURéE

Steps:

• Asparagus: Bring a medium pot of water to a boil. Salt the water generously (make it as salty as seawater). Trim the woody ends from asparagus and discard; then submerge asparagus in the boiling water. Cover with lid just until the water comes back to a boil, then uncover and cook until al dente (tender but with just a little crunch), 3-4 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice water.
• Asparagus are done when they bend without snapping. Use a spider strainer to transfer them to the ice bath; submerge and stir to immediately stop the cooking. Reserve cooking water (to thin purée). Cut asparagus tips and reserve for garnish. Cut stalks into 2-inch pieces and set aside.
• Place asparagus stalks in the blender and cover with lid; pulse a few times. Remove the smaller cap in the lid and turn blender to medium speed. Ladle in a slow stream of cooking water (about ½ cup) to help the asparagus purée. Use caution, as the water and purée are hot! Replace the cap, then purée on high speed. When the purée is smooth, strain through a fine-mesh strainer into a bowl to remove any fibrous strands. Salt the purée to taste and set aside.
• Scallops: Place scallops on paper towels in an even layer and pat dry; this is an important step to get a nice sear. Pull off and discard any tough side-muscles (their fibers run against the grain of the rest of the scallop). Heat a skillet over medium-high heat, then add oil. (Add more as needed to coat the bottom of the skillet.) When the oil begins to ripple, add scallops in an even layer without crowding. Let cook undisturbed, 60-90 seconds. Scallops are ready to flip when they are evenly caramelized and no longer stick to the skillet. Before flipping, sprinkle with sea salt. Meanwhile, in a small saucepan over medium-low heat, warm the asparagus purée.
• When scallops are golden brown on the first side, they should release easily from the skillet. Using a small offset spatula, flip each scallop to sear the second side; continue sautéing, 30-45 more seconds, depending on size. Remove scallops to a paper towel-lined plate and let rest while finishing the sauce.
• Add half of the asparagus tips to the warmed purée. Add butter, then swirl the saucepan continuously until all the butter has melted and emulsified into the purée to make a rich sauce.
• Immediately before serving, add the lemon juice to the asparagus sauce and stir to combine; taste and adjust seasoning. Divide the sauce among plates or large bowls, then place the scallops on the sauce. Garnish with remaining asparagus tips and serve immediately.

ASPARAGUS SEA SCALLOP RISOTTO

Steps:

• Prepare the asparagus: Wash the asparagus and snap each stalk in half. Cut the bottom halves into pieces and boil them for 10 minutes in 12 ounces of water. Discard these woody bits and save the water. Cut the top halves into three portions. Boil these more tender pieces in the same water for 5 minutes. Set the asparagus pieces to one side and save the water that now has been infused with the asparagus flavor.
• Cook the scallops: Drain the scallops and dry well between layers of paper towel. Put a heavy bottomed 10" or 12" sauté pan over medium-high heat and add a Tablespoon of oil and a teaspoon of butter. Salt and pepper one side of the scallops and, when the pan is nice and hot, cook the scallops for 2 minutes on the seasoned side. Remove to a plate, salt and pepper the other side of the scallops, and put any liquid from the pan in with the asparagus water. Add another Tablespoon of oil and a little butter and cook the other side of the scallops for 2 minutes.
• Break the barely cooked scallops into pieces. Remove to a plate and keep the scallops warm in a 200º oven.
• Put any juices from the pan in with the asparagus nectar. Deglaze the pan with a few Tablespoons of water or white wine, as desired, and add the liquid to the asparagus water.
• Bring the asparagus water back to temperature, add the 2 cups of broth and the other 8 ounces of water and let simmer. Depending on the saltiness of the broth, you may want to add a little more salt, according to taste. By now, you will have a very nice broth with which to season the rice. Keep it hot but not boiling as you cook the rice.
• Sautee the chopped onion in 2 Tablespoons of oil and a Tablespoon of butter over medium heat until translucent. Add the dry rice and cook for 1 minute, stirring constantly. Add the white wine and simmer for 1 more minute. Raise the heat on the burner to medium high and set the timer for 16 minutes.
• Add 1 cup of the hot broth and allow it to cook in for 3 or 4 minutes. Then add another cup of broth, stirring to lift the rice off of the bottom.
• Add more hot broth as necessary to keep the rice wet and just a little soupy, keeping the heat fairly high throughout.
• Three minutes before the time is up, add the scallop pieces and any juice from the plate. One minute before time is up add the asparagus and carefully incorporate so the tips don't break apart.
• Add a small amount of broth if the rice is super-absorbent. There should always be a little extra liquid in the pan.
• When the time is up, remove from the heat and mix in the cheese. Top the risotto with a spoonful of parmesan and serve piping hot with crusty bread. Such good flavors - enjoy!

RISOTTO WITH ASPARAGUS

Steps:

• Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
• Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
• Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.
• Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.

RISOTTO WITH WILD MUSHROOMS AND SCALLOPS

Steps:

• Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto.
• Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.
• Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Serve hot. Garnish with parsley.

SEAFOOD RISOTTO WITH LEEK BROTH AND ASPARAGUS STEMS

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add shallot and leek and cook until soft. Increase heat to high, add wine and cook until reduced. Add clam stock, bay leaf, parsley, and peppercorns and bring to a simmer, cook for 30 minutes. Hit with an immersion blender and strain into a clean pan. Bring to a simmer, add cream, cook for 1 minute, add fine herbs, and season with salt and pepper.
• For the Risotto: Heat the oil in medium saucepan, add onion and garlic, and cook until soft. Stir in arborio rice to coat. Add wine and cook until reduced. Add broth 2 cups at a time and cook until al dente. Season with salt and pepper to taste. Pack into small ramekins and unmold onto a shallow bowl.
• Divide seafood and asparagus among the bowls around the risotto. Ladle broth over and garnish with fine herbs.

LEMON ASPARAGUS RISOTTO

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
• Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
• Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
• Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
• Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

CREAMY COCONUT LEMONGRASS AND ASPARAGUS RISOTTO WITH SCALLOPS

Steps:

• To make the coconut base: Melt butter in a pot. Toss in onion, lemongrass and garlic and sweat off for about 2 minutes or lightly transparent.
• Add curry powder and cook over a low heat for another 2 minutes.
• Add wine, bring to the boil, and reduce on medium heat for about 5 minutes.
• Add coconut cream and cook over a low heat for about 10 minutes. Season with salt and pepper.
• Puree with a stick mixer or blender and strain. Use 1 cup of this mixture to use in the risotto and keep it warm. Reserve and freeze rest of this liquid for another time if you wish.
• To make the risotto: Put fish stock in a pot and bring to the boil, then reduce to a slow simmer.
• Heat 2 Tablespoons olive oil in a heavy base saucepan, add 1 Tablespoon of the butter then cook the shallots and asparagus pieces (NOT THE SPEAR TIPS). Cook over a low heat for 3 minutes.
• Add rice and turn up heat and cook for 2 minutes, stirring constantly.
• Add wine and let it evaporate.
• Lower heat then start adding stock, a ladle at a time, stirring occasionally, until rice is almost tender, about 20 minutes.
• Add coconut base and cook another 5 minutes, until rice is tender. Remove from heat and rest for 2 minutes before folding in remaining 2 Tablespoons of butter.
• In the meantime, bring a large pot of water to the boil, blanch asparagus tips for 30 seconds, drain, then refresh under cold , drain again and put aside.
• Heat a little olive oil in a frying pan until hot. Cook scallops in batches for 30 seconds on each side. Season with salt and pepper, keep warm and set aside.
• Add asparagus spears to pan to heat through.
• Dish risotto into bowls, top with asparagus spears and scallops and drizzle with a little olive oil.

WW RISOTTO WITH SCALLOPS AND ASPARAGUS (MICROWAVE)

Steps:

• In 2-quart microwavable casserole, microwave oil on High (100% power) 30 seconds, until hot.
• Stir in onion; microwave on High 2 minutes.
• Stir in rice; microwave on High 2 minutes.
• Add broth and 2 cups water to rice mixture; stir to combine.
• Microwave on High 14 minutes, stirring after 7 minutes, until most of the liquid is absorbed.
• Stir asparagus into rice mixture; microwave on High 5 minutes.
• Stir in scallops; microwave on High 2 minutes, until scallops are opaque in center, rice is tender and all of the liquid is absorbed.
• Stir cheese, zest, juice, salt and pepper into rice mixture; stir until cheese is melted.
• SERVING (1 1/4 CUPS) PROVIDES: 1/2 Fat, 3/4 Vegetable, 1 1/2 Proteins, 2 Breads, 5 Optional Calories.
• PER SERVING: 358 Calories, 7 g Total Fat, 3 g Saturated Fat, 31 mg Cholesterol, 411 mg Sodium, 51 g Total Carbohydrate, 2 g Dietary Fiber, 21 g Protein, 132 mg Calcium; 7 points.

ASPARAGUS RISOTTO

Steps:

• Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
• Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
• Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
• Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
• Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.

RISOTTO WITH SCALLOPS AND ASPARAGUS

Steps:

• 1. In 2-quart microwavable casserole, microwave oil on High (100% power) 30 seconds, until hot. Stir in onion; microwave on High 2 minutes. Stir in rice; microwave on High 2 minutes.
• 2. Add broth and 2 cups water to rice mixture; stir to combine. Microwave on High 14 minutes, stirring after 7 minutes, until most of the liquid is absorbed.
• 3. Stir asparagus into rice mixture; microwave on High 5 minutes. Stir in scallops; microwave on High 2 minutes, until scallops are opaque in center, rice is tender and all of the liquid is absorbed.
• 4. Stir cheese, zest, juice, salt and pepper into rice mixture; stir until cheese is melted.
• 5. SERVING (1 1/4 CUPS) PROVIDES: 1/2 Fat, 3/4 Vegetable, 1 1/2 Proteins, 2 Breads, 5 Optional Calories.
• 6. PER SERVING: 358 Calories, 7 g Total Fat, 3 g Saturated Fat, 31 mg Cholesterol, 411 mg Sodium, 51 g Total Carbohydrate, 2 g Dietary Fiber, 21 g Protein, 132 mg Calcium; 7 points

RISOTTO WITH SCALLOPS & ASPARAGUS

Steps:

• Bring water and broth to a boil in saucepan. Reduce heat and keep simmering.
• Heat oil in nonstick saucepan and add onion. Reduce heat and saute 1 minute.
• Add rice. Cook, stirring to coat, about 2 minutes. Add 1 cup of broth mixture; cook, stirring, until liquid is absorbed.
• Add 1/2 cup of broth and asparagus. Cook, stirring, until the liquid is absorbed. Continue to add the broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. Total cooking time for the rice should be about 25-30 minutes.
• Stir in scallops, lemon juice, lemon zest, salt and pepper. Cook until the scallops are opaque, the rice tender, and the liquid is absorbed, about 2 minutes.
• Stir in the cheese and serve.