Scallop Risotto With Champagne Food

SCALLOP RISOTTO WITH CHAMPAGNE

Steps:

• Mince green onions, separating white parts and tops, set aside.
• Place broth in a small saucepan, bring a simmer, do not boil.
• Keep warm over low heat.
• Coat a large saucepan with cooking spray, and place over medium heat until hot.
• Add butter and white parts of onions, cook until tender.
• Add rice, and cook 3 minutes, stirring constantly.
• Add champagne, bring to a boil.
• Reduce heat and simmer, uncovered 5 minutes or until liquid is nearly absorbed.
• Add 1/2 cup warm broth, cook 5 minutes,stirring occasionally, until liquid is nearly absorbed.
• Add remaining broth, and cook 5 minutes or until liquid is nearly absorbed, stirring occasionally.
• Stir in onion tops, water, and scallops, cook an additional 5 minutes or until mixture is creamy.
• Rice will be slightly firm.
• Serve immediately.

CHAMPAGNE RISOTTO WITH SCALLOPS

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes. Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper.

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.

ITALIAN SHRIMP AND SCALLOP RISOTTO

Steps:

• Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.
• Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
• Pour fish stock into a saucepan over medium heat and bring to a simmer.
• Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.
• Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
• Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.

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.

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.