Tomato Risotto with Seared Scallops
Servings
4
servingsPrep time
15
minutesCooking time
35
minutesTotal time
50
minutesThis 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.
