CURRIED BAY SCALLOPS RISOTTO
Provided by Florence Fabricant
Categories one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil or butter in a heavy three-quart saucepan, preferably nonstick. Add the cumin seeds, mustard seeds and fennel seeds and cook until the seeds start to pop. Stir in the turmeric, onion and ginger and saute over medium heat until the onion is soft. Stir in the rice and cook, stirring, about three minutes.
- Stir in the tomatoes, then gradually add the hot fish stock or water, about half a cup at a time, stirring constantly and adding more liquid as the rice absorbs it. After 15 minutes the rice should be almost tender and all, or nearly all, the liquid should be used.
- Stir in the lemon juice and scallops. Cover and cook about two minutes, then uncover and stir a few seconds longer, until the scallops are just cooked through. You will see them start cracking around the edges.
- Season the risotto with salt and pepper to taste, fold in the coriander and serve at once.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 5 grams, Carbohydrate 59 grams, Fat 7 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 1127 milligrams, Sugar 2 grams, TransFat 0 grams
SCALLOP RISOTTO
Provided by Wanna Make This?
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
- Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
- Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes. (You may have leftover stock, or may need to add a little water if you run out; this will depend on your rice.)
- While the rice cooks, trim the woody end of the asparagus off and cut the stalks into 3/4-inch pieces.
- Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper if needed.
- Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook, undisturbed, until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
- Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.
SAFFRON RISOTTO WITH SCALLOPS
The focus here is on bay scallops, which are smaller than their ocean counterparts and bring a briny sweetness to any dish. It is worth saving fish heads and shrimp shells to make seafood stock, but if homemade is not available, the store-bought kind will do. Watch the cooking time -- the rice should be served al dente. (The New York Times)
Provided by Florence Fabricant
Categories dinner, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat butter in heavy three-quart saucepan. Add onion and saute over medium heat until translucent but not brown. Stir in rice and cook, stirring, until grains turn white. Stir in wine and cook, stirring, for five minutes, until most of the wine has evaporated.
- Meanwhile, place the saffron in a small dish and pour a cup of the hot stock over it.
- When most of the wine has evaporated, stir in a half cup of the stock and adjust the heat so the mixture cooks at a steady simmer. When most of that stock has evaporated, stir in the stock with the saffron and continue to cook, stirring frequently.
- Continue adding stock, about a half cup at a time, stirring frequently, until the rice is just barely tender, about 15 minutes longer. You may not need to add all the remaining stock.
- Stir in scallops. Continue cooking, stirring gently, another three to five minutes, until rice is al dente and scallops are cooked. Add a little stock if necessary. Season to taste with salt and red pepper flakes; serve at once.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 2 grams, Carbohydrate 44 grams, Fat 4 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 791 milligrams, Sugar 1 gram, TransFat 0 grams
CURRIED SCALLOPS
This is my favourite recipe for curried scallops. It is creamy and rich, with a nice tangy flavour to the sauce. This is the mixture I use for my curried scallop pies, or you can just serve it over rice.
Provided by Sara 76
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter, add onion and cook gently until softened.
- Add flour and curry powder, mix well.
- Gradually add milk and mayonnaise, stirring continuously.
- Cook until sauce starts to thicken, then add scallops.
- Leave on heat until scallops are just cooked - Don't over cook them!
- Remove from heat, add egg and lemon juice.
- Stir well, and serve hot over rice, or leave to cool and make into pies.
Nutrition Facts : Calories 276, Fat 11.7, SaturatedFat 6.4, Cholesterol 120, Sodium 339, Carbohydrate 14.7, Fiber 0.8, Sugar 1.4, Protein 27.1
SEARED SCALLOPS WITH BASIL RISOTTO
There's just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate flavor, so it's important to let them shine with a simple seasoning of salt and pepper. However, that means whatever scallops are served with has to take the lead with big, bold taste. Cue basil-pineapple risotto! Once you make risotto with pineapple juice, you'll be hard pressed to go without it ever again. If you're looking to wow guests with a meal they'd be likely to find in a five-star restaurant, then this is your dish.
Provided by Kelly Senyei
Categories Summer Risotto Rice Pineapple Basil Scallop Seafood Pescatarian Dinner Soy Free Tree Nut Free Peanut Free Parmesan
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
- Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.
- Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.
- Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.
- Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
- Divide the risotto among serving plates and top with the scallops.
- Garnish with microgreens and serve.
CURRY SCALLOPS AND RICE
Buttery scallops, colorful pepper strips and a fast rice mix tinged with curry...what's not to love about this stress-free main dish? -Tina Bellows, Racine, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Prepare pilaf mix according to package directions, using 1 tablespoon butter., Meanwhile, in a large skillet, saute scallops in remaining butter until firm and opaque. Remove and keep warm. In the same skillet, saute peppers until tender. Stir in the scallops, rice, parsley and salt.
Nutrition Facts : Calories 431 calories, Fat 13g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 998mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.
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