Best Asparagus Sea Scallop Risotto Recipes

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ASPARAGUS SEA SCALLOP RISOTTO



Asparagus Sea Scallop Risotto image

Make and share this Asparagus Sea Scallop Risotto recipe from Food.com.

Provided by ellie3763

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb fresh asparagus
1 lb sea scallops (thawed if frozen)
8 ounces onions, finely chopped
2 tablespoons butter, divided
4 tablespoons olive oil, divided
20 ounces water, divided
2 cups chicken broth or 2 cups vegetable broth
1 1/4 cups carnoroli rice (or Arborio)
salt and pepper
4 ounces dry white wine, room temperature
2 ounces grated grana padano or 2 ounces grated parmesan cheese

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!

Nutrition Facts : Calories 579.1, Fat 21.3, SaturatedFat 6, Cholesterol 52.8, Sodium 614.7, Carbohydrate 62.4, Fiber 4, Sugar 5.2, Protein 28.6

SCALLOP RISOTTO



Scallop Risotto image

Provided by Wanna Make This?

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12

6 cups fish stock
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 shallot, finely diced
Kosher salt and freshly ground black pepper
3/4 cup arborio rice
1/3 cup dry white wine
8 ounces pencil (thin) asparagus
1/4 cup finely grated Parmesan, plus more for serving
Zest and juice of 1 lemon
10 sea scallops, "foot" muscles removed, scallops patted dry
2 tablespoons chopped fresh chives

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 WILD MUSHROOMS AND SCALLOPS



Risotto with Wild Mushrooms and Scallops image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

Extra-virgin olive oil
1 1/2 pounds sea scallops, crescent-shaped muscles removed and discarded
Salt and freshly ground black pepper
1 onion, minced
2 garlic cloves, minced
1 pound assorted mushrooms, such as Portobello, crimini, and shiitake, stemmed
Leaves from handful fresh thyme sprigs
2 tablespoons chopped fresh flat-leaf parsley
2 bay leaves
2 cups Arborio rice
1/2 cup dry white wine, such as Pinot Grigio
8 cups canned chicken stock, heated
2 tablespoons butter
1/2 cup freshly grated Parmigiano-Reggiano
Fresh flat-leaf parsley, for garnish

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.

RISOTTO WITH SCALLOPS & ASPARAGUS



Risotto With Scallops & Asparagus image

Make and share this Risotto With Scallops & Asparagus recipe from Food.com.

Provided by jeep chick

Categories     Short Grain Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

3 cups water
1 1/4 cups low sodium chicken broth
2 teaspoons olive oil
1/2 red onion, finely chopped
1 1/3 cups arborio rice (or other short grain rice)
12 asparagus spears, cut diagonally into 1-inch pieces
1 1/4 lbs bay scallops or 1 1/4 lbs sea scallops, cut into fourths
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest, grated
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup asiago cheese, grated

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.

Nutrition Facts : Calories 412.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 46.9, Sodium 698.5, Carbohydrate 60.8, Fiber 3.1, Sugar 1.4, Protein 30.9

SCALLOP AND ASPARAGUS RISOTTO



Scallop and Asparagus Risotto image

So Delicious!!! I found this recipe in a regional magazine called "Saltscapes" just love it!!

Provided by Chef mariajane

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus tips
1 lb scallops
6 tablespoons butter
4 cups chicken stock
1 tablespoon olive oil
1/2 cup shallot, diced
1 cup arborio rice
1 cup onion and herbs liquid seasoning
1 cup parmesan cheese, grated

Steps:

  • Blanch asparagus tips in boiling water for 2-3 minutes; set aside.
  • Remove beards from scallops and sauté scallops in1 tablespoons of the butter until caramelized (2-3 minutes). Set aside.
  • Heat chicken stock in a saucepan until warm.
  • Combine olive oil and 1 tablespoons of the butter in a large heavy bottomed pot. Sauté the shallots until soft. Add the rice, and cook stirring, for 2-3 minutes.
  • Add the liquid seasoning. Continue stirring until liquid reduces by half. Gradually add the chicken stock, one ladle at a time, stirring constantly, allow the stock to be absorbed before adding more. This process should be about 20 minutes.
  • Stir in the asparagus and scallops. Finish with the remaining 4 tablespoons butter and the cheese.

Nutrition Facts : Calories 671.2, Fat 31.7, SaturatedFat 16.8, Cholesterol 102.3, Sodium 1328.4, Carbohydrate 60.5, Fiber 3.8, Sugar 6.2, Protein 35.8

SEARED SCALLOPS OR SHRIMP WITH ORZO RISOTTO



Seared Scallops or Shrimp With Orzo Risotto image

A rich and gourmet dish without needing a gourmet chef! A delicious recipe from Best of Bridge that makes about 16 scallops or shrimp. This risotto is made with orzo, a small rice-shaped pasta. Serve with asparagus for a complete meal. Enjoy!

Provided by Nif_H

Categories     European

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 2/3 cups orzo pasta
1 tablespoon olive oil
1 cup mushroom, diced
1/3 cup onion, diced
1/3 cup sun-dried tomato, diced
1/3 cup red pepper, diced
2 cups chicken stock
1/2 cup parmesan cheese, freshly grated
2 tablespoons parsley, chopped
1/2 cup whipping cream
2 tablespoons olive oil
3/4 lb large scallops (from Nova Scotia if you can) or 3/4 lb large shrimp
salt & freshly ground black pepper
freshly grated parmesan cheese

Steps:

  • Cook orzo according to package directions and set aside.
  • In large heavy pot, heat oil and saute mushrooms, onion, sun-dried tomatoes and red pepper until soft.
  • Add stock and bring to a boil.
  • Stir in orzo, parmesan and parsley. Add cream and simmer gently, stirring frequently, until mixture is creamy but not runny, about 20 minutes.
  • Meanwhile, heat oil in very hot pan. Season scallops or shrimp with salt and pepper. For scallops: sear until brown on outside but opaque in the middle. For shrimp: sear until just pink and cooked through.
  • Sprinkle parmesan cheese over risotto and top with scallops or shrimp.

Nutrition Facts : Calories 632.9, Fat 27.9, SaturatedFat 11.1, Cholesterol 75.8, Sodium 808.8, Carbohydrate 65.8, Fiber 3.5, Sugar 7, Protein 29.3

SEARED SCALLOPS WITH BASIL RISOTTO



Seared Scallops With Basil Risotto image

There's just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate flavor, so it's important to let them shine with a simple seasoning of salt and pepper. However, that means whatever scallops are served with has to take the lead with big, bold taste. Cue basil-pineapple risotto! Once you make risotto with pineapple juice, you'll be hard pressed to go without it ever again. If you're looking to wow guests with a meal they'd be likely to find in a five-star restaurant, then this is your dish.

Provided by Kelly Senyei

Categories     Summer     Risotto     Rice     Pineapple     Basil     Scallop     Seafood     Pescatarian     Dinner     Soy Free     Tree Nut Free     Peanut Free     Parmesan

Yield 4 servings

Number Of Ingredients 13

2 cups pineapple juice
1 ½ cups vegetable broth
3 tablespoons unsalted butter
⅓ cup minced yellow onion
1 tablespoon minced garlic
1 ¼ cups uncooked Arborio rice
¾ cup freshly grated Parmesan cheese
½ teaspoon kosher salt, plus more for seasoning
¼ teaspoon black pepper, plus more for seasoning
3 tablespoons minced fresh basil
1 pound sea scallops
2 tablespoons vegetable oil, plus more as needed
½ cup microgreens, for serving

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.

LEMON-HERB RISOTTO WITH SCALLOPS



Lemon-Herb Risotto with Scallops image

Provided by Food Network Kitchen

Time 40m

Yield 2 servings

Number Of Ingredients 13

3 cups low-sodium chicken broth
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 small leek (white and light green parts only), halved lengthwise, thinly sliced and rinsed
Kosher salt
3/4 cup arborio rice
1/3 cup dry white wine
8 medium sea scallops (about 8 ounces), ¿foot¿ muscles removed, patted dry
Freshly ground pepper
1/3 cup grated parmesan cheese
Grated zest and juice of 1 lemon
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives

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.

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