Scallop Risotto

Scallops are my favorite thing to order in a restaurant, but I've never attempted to cook with them. When this month's Secret Recipe Club assignments came out, and I saw this recipe on my assigned blog, A Couple in the Kitchen, it was the push I needed to add scallops to my repertoire. And I'm so glad I did.

Risotto is an elegant and special dish on its own, but when it is prepared with wine and then studded with those richly delicious creatures from the sea, it turns any evening at home into a special occasion.

Risotto takes a while to prepare so have patience - the time is well spent and you will reap the rewards! Start by heating the butter and olive oil over medium heat in a large skillet. Add the green onions

and cook for about a minute. Then add the rice,

and cook and stir until the rice starts to get toasted, 2-3 minutes. Reduce the heat to medium low, then add the wine

and continue to cook and stir until most of the liquid is absorbed. Add the broth, about 1/4 cup at a time,

cooking and stirring until most of the liquid is absorbed before you add more broth. This process will take 20-25 minutes. Now toss in the scallops.

The scallops will need to cook just briefly, probably 2-4 minutes depending on their size. Once the scallops are opaque, sprinkle the risotto with the cheese

and stir well until the cheese is melted. Season with salt and pepper, and get ready for an elegant evening!

One year ago: Crockpot Carnitas
Two years ago: Caramel Banana Crepes
Three years ago: Carrot Souffle
Four years ago: Carrot Cake

There's more great stuff at Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu, Seasonal Inspiration, Tasty Tuesday, Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Food on Friday.

Risotto with Bay Scallops

1 Tbsp. butter
1 Tbsp. olive oil
1/4 cup chopped green onions
2/3 cup arborio rice
1 cup champagne or moscato wine
2 cups chicken broth
3/4 lb. bay scallops
1/2 cup grated Parmesan cheese

In a large skillet combine the olive oil and butter and cook over medium heat until butter is melted. Add the green onions and saute soft, about one minute. Add the rice and saute for 2-3 minutes until rice begins to toast. Add the wine and lower the heat to medium low. Simmer until the liquid is almost evaporated, stirring often. Slowly add the broth, about 1/4 cup at a time, stirring often and each time simmering until the liquid is almost evaporated (about 20-25 minutes total).

Add the scallops and simmer until they are cooked through about 3-4 minutes. Then add the cheese, stir to mix well, season with salt and pepper to taste. Serves 3-4.

Scallops are my favorite thing to order in a restaurant, but I've never attempted to cook with them. When this month's Secret Recipe Club assignments came out, and I saw this recipe on my assigned blog, A Couple in the Kitchen, it was the push I needed to add scallops to my repertoire. And I'm so glad I did.

Risotto is an elegant and special dish on its own, but when it is prepared with wine and then studded with those richly delicious creatures from the sea, it turns any evening at home into a special occasion.

Risotto takes a while to prepare so have patience - the time is well spent and you will reap the rewards! Start by heating the butter and olive oil over medium heat in a large skillet. Add the green onions

and cook for about a minute. Then add the rice,

and cook and stir until the rice starts to get toasted, 2-3 minutes. Reduce the heat to medium low, then add the wine

and continue to cook and stir until most of the liquid is absorbed. Add the broth, about 1/4 cup at a time,

cooking and stirring until most of the liquid is absorbed before you add more broth. This process will take 20-25 minutes. Now toss in the scallops.

The scallops will need to cook just briefly, probably 2-4 minutes depending on their size. Once the scallops are opaque, sprinkle the risotto with the cheese

and stir well until the cheese is melted. Season with salt and pepper, and get ready for an elegant evening!

One year ago: Crockpot Carnitas
Two years ago: Caramel Banana Crepes
Three years ago: Carrot Souffle
Four years ago: Carrot Cake

There's more great stuff at Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu, Seasonal Inspiration, Tasty Tuesday, Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Food on Friday.

Risotto with Bay Scallops

1 Tbsp. butter
1 Tbsp. olive oil
1/4 cup chopped green onions
2/3 cup arborio rice
1 cup champagne or moscato wine
2 cups chicken broth
3/4 lb. bay scallops
1/2 cup grated Parmesan cheese

In a large skillet combine the olive oil and butter and cook over medium heat until butter is melted. Add the green onions and saute soft, about one minute. Add the rice and saute for 2-3 minutes until rice begins to toast. Add the wine and lower the heat to medium low. Simmer until the liquid is almost evaporated, stirring often. Slowly add the broth, about 1/4 cup at a time, stirring often and each time simmering until the liquid is almost evaporated (about 20-25 minutes total).

Add the scallops and simmer until they are cooked through about 3-4 minutes. Then add the cheese, stir to mix well, season with salt and pepper to taste. Serves 3-4.