SCALLOPS WITH RISOTTO

Scallops with Risotto image

Number Of Ingredients 15

1 cup Arborio rice - rinsed
2 tablespoons Butter
2 cloves Garlic minced
1/2 cup White wine
4 cups Seafood or chicken broth
1/2 cup Parmesan cheese grated
1 cup Green onion diced
1 cup Peas frozen
2 tablespoons Almond oil
1 tablespoon Paprika
1 teaspoon Red pepper flakes
20 Scallops
1 tablespoon Olive oil
1 clove Garlic minced
3 tablespoons Butter

Steps:

Slice and dice all ingredients to prep
Make sure scallops are thawed completely and as dry as possible
Heat stock to a warm temperature in a pan
Heat oil and 1 tblsp of butter in large saucepan. Add green onion and garlic and cook until softened. About 5 minutes.
Stir in rice and cook until they turn white. About 2-3 minutes
Add wine and stir until absorbed by the rice. Stir constantly
Add two cups of stock and continue stirring constantly. As it is absorbed by the rice add more stock.
After about 15-20 minutes the Rice should begin to soften and begin to get creamy. Add the peas and continue stirring rice until creamy and soft
turn down heat and add 3 tblsp of butter and half cup of parmesan cheese
Cover and Set aside and keep warm
Scallops
Heat large fry pan on medium high with 2 tblsp of oil.
Season the scallops
Add 1 tblsp garlic
When oil is hot add the scallops. Do not move them. Let them brown for 3 minutes before turning and cooking 3 more minutes. Remove immediately
In same pan add 3 tblsp of butter and cook until foamy and brown. Remove from heat.
Place risotto on plate and top with 4-5 scallops. Drizzle brown butter over the top.
Serve with a green vegetable on the side