CURRIED BAY SCALLOPS RISOTTO

Curried Bay Scallops Risotto image

Provided by Florence Fabricant

Time 1h

Yield 4 servings

Number Of Ingredients 14

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Ingredients

1 tablespoon canola oil or clarified butter
1 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon ground turmeric
3/4 cup finely chopped onion
1 teaspoon finely minced fresh ginger
1 1/4 cup Italian arborio rice
2 finely chopped fresh plum tomatoes
4 cups (approximately) hot fish stock or water
Juice of 1/2 lemon
1 pound bay scallops
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh coriander

Steps:

Heat the oil or butter in a heavy three-quart saucepan, preferably nonstick. Add the cumin seeds, mustard seeds and fennel seeds and cook until the seeds start to pop. Stir in the turmeric, onion and ginger and saute over medium heat until the onion is soft. Stir in the rice and cook, stirring, about three minutes.
Stir in the tomatoes, then gradually add the hot fish stock or water, about half a cup at a time, stirring constantly and adding more liquid as the rice absorbs it. After 15 minutes the rice should be almost tender and all, or nearly all, the liquid should be used.
Stir in the lemon juice and scallops. Cover and cook about two minutes, then uncover and stir a few seconds longer, until the scallops are just cooked through. You will see them start cracking around the edges.
Season the risotto with salt and pepper to taste, fold in the coriander and serve at once.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 5 grams, Carbohydrate 59 grams, Fat 7 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 1127 milligrams, Sugar 2 grams, TransFat 0 grams