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Photo: Victor Protasio
Active Time:55 minsTotal Time:55 minsServings:4Jump to Nutrition Facts
Active Time:55 minsTotal Time:55 minsServings:4
Active Time:55 mins
Active Time:
55 mins
Total Time:55 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4tablespoonsunsalted butter, divided1largeshallot, finely chopped2teaspoonschopped fresh thyme1largeclove garlic, minced1cuparborio rice½cupdry white wine3cupsunsalted vegetable broth1 ½cupswater½cupgrated Parmesan cheese½teaspoonsalt, divided1pounddry sea scallops, tough muscle removed½teaspoonground pepperChopped fresh flat-leaf parsley for garnish
Cook Mode(Keep screen awake)
Ingredients
4tablespoonsunsalted butter, divided
1largeshallot, finely chopped
2teaspoonschopped fresh thyme
1largeclove garlic, minced
1cuparborio rice
½cupdry white wine
3cupsunsalted vegetable broth
1 ½cupswater
½cupgrated Parmesan cheese
½teaspoonsalt, divided
1pounddry sea scallops, tough muscle removed
½teaspoonground pepper
Chopped fresh flat-leaf parsley for garnish
DirectionsMelt 1 tablespoon butter in a large nonstick skillet over medium heat. Add shallot, thyme and garlic; cook, stirring often, until the shallot is translucent, about 2 minutes. Add rice; cook, stirring often, until toasty and fragrant, about 2 minutes. Increase heat to medium-high; add wine and cook, undisturbed, until almost evaporated, about 1 minute. Add 1/2 cup broth; cook, stirring often, until the liquid is absorbed and the mixture thickens, about 2 minutes. Repeat with the remaining broth and water, adding in 1/2-cup increments, until the rice is creamy and tender, about 35 minutes total. Stir in Parmesan and 1/4 teaspoon salt. Remove from heat and cover to keep warm.Pat scallops very thoroughly dry; sprinkle evenly with pepper and the remaining 1/4 teaspoon salt. Melt the remaining 3 tablespoons butter in a large skillet over medium-high heat until the butter foams and turns golden brown, about 3 minutes. Add the scallops; cook until golden brown and just opaque in the center, about 2 minutes per side. Serve over the risotto; top evenly with the brown butter. Garnish with parsley, if desired.Originally appeared: EatingWell.com, September 2021
Directions
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add shallot, thyme and garlic; cook, stirring often, until the shallot is translucent, about 2 minutes. Add rice; cook, stirring often, until toasty and fragrant, about 2 minutes. Increase heat to medium-high; add wine and cook, undisturbed, until almost evaporated, about 1 minute. Add 1/2 cup broth; cook, stirring often, until the liquid is absorbed and the mixture thickens, about 2 minutes. Repeat with the remaining broth and water, adding in 1/2-cup increments, until the rice is creamy and tender, about 35 minutes total. Stir in Parmesan and 1/4 teaspoon salt. Remove from heat and cover to keep warm.Pat scallops very thoroughly dry; sprinkle evenly with pepper and the remaining 1/4 teaspoon salt. Melt the remaining 3 tablespoons butter in a large skillet over medium-high heat until the butter foams and turns golden brown, about 3 minutes. Add the scallops; cook until golden brown and just opaque in the center, about 2 minutes per side. Serve over the risotto; top evenly with the brown butter. Garnish with parsley, if desired.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add shallot, thyme and garlic; cook, stirring often, until the shallot is translucent, about 2 minutes. Add rice; cook, stirring often, until toasty and fragrant, about 2 minutes. Increase heat to medium-high; add wine and cook, undisturbed, until almost evaporated, about 1 minute. Add 1/2 cup broth; cook, stirring often, until the liquid is absorbed and the mixture thickens, about 2 minutes. Repeat with the remaining broth and water, adding in 1/2-cup increments, until the rice is creamy and tender, about 35 minutes total. Stir in Parmesan and 1/4 teaspoon salt. Remove from heat and cover to keep warm.
Pat scallops very thoroughly dry; sprinkle evenly with pepper and the remaining 1/4 teaspoon salt. Melt the remaining 3 tablespoons butter in a large skillet over medium-high heat until the butter foams and turns golden brown, about 3 minutes. Add the scallops; cook until golden brown and just opaque in the center, about 2 minutes per side. Serve over the risotto; top evenly with the brown butter. Garnish with parsley, if desired.
Originally appeared: EatingWell.com, September 2021
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Nutrition Facts(per serving)439Calories15gFat50gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
