Tomato Risotto with Seared Scallops

Tomato Risotto with Seared Scallops

Servings

4

servings
Prep time

15

minutes
Cooking time

35

minutes
Total time

50

minutes

This tomato risotto with pan-seared scallops is an elegant dinner, perfect for a date night!

Ingredients

  • Risotto
  • 4 ½ cups vegetable broth

  • 1 cup (250ml) crushed tomatoes (from a can)

  • 2 tablespoons olive oil

  • 2 shallots, chopped

  • 3 cloves garlic, chopped

  • A pinch of crushed red pepper

  • 2 sprigs thyme, leaves only

  • 1 ½ cups arborio rice

  • 2 tablespoons tomato paste

  • ¾ cup white wine: L’Arpent des Vaudons

  • 2 tablespoons unsalted butter

  • ¼ cup grated Parmesan Parmigiano Reggiano

  • Scallops
  • 12 U10 scallops or 20 U20 scallops

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • Garnish
  • Chives or herbs of choice for decoration

Instructions

  • In a small saucepan, heat 4 ½ cups of vegetable broth with 1 cup of crushed tomatoes.
  • Prepare the risotto. In a large saucepan, sauté 2 tablespoons of olive oil with 2 chopped shallots for 2-3 minutes. Add 3 chopped garlic cloves, a pinch of crushed red pepper, and the leaves from 2 sprigs of thyme. Season with salt and sauté for 1 minute.
  • Then, add 1 ½ cups of arborio rice and 2 tablespoons of tomato paste. Sauté for 1 minute. Deglaze with ¾ cup of white wine and let it reduce.
  • At medium heat, gradually add the warm tomato broth: about 1 cup at a time, stirring frequently, then ensure there is no more liquid in the pan. Season. Repeat with the remaining broth (4 to 5 times). Cooking takes about 20 minutes. If the rice is still a bit firm, add a little water for an al dente texture.
  • When there are about 5 minutes left in the risotto cooking time, prepare the scallops. Remove the muscle from each scallop and pat dry with a paper towel. Season the scallops on both sides with salt.
  • In a cast iron or stainless steel skillet, heat over medium-high heat. Add 2 tablespoons of olive oil and sear the scallops. Cook for 2 minutes (without flipping them). After 2 minutes, flip the scallops. Reduce heat to low and add 2 tablespoons of butter. Cook for an additional 3-4 minutes on the other side (without touching them).
  • Finish the risotto. Add 2 tablespoons of unsalted butter and ¼ cup of grated Parmesan to the risotto. Adjust seasoning if needed.
  • Serve the risotto in bowls or shallow plates. Place scallops on top and garnish with chives or other herbs of choice.

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