Name: Tomato Risotto with Seared Scallops
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 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; 12 U10 scallops or 20 U20 scallops; 2 tablespoons olive oil; 2 tablespoons unsalted butter; Chives or herbs of choice for decoration

Tomato Risotto with Seared Scallops

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

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.

Tomato Risotto with Seared Scallops