Pea and Asparagus Risotto with Blackened Scallops
This pea and asparagus risotto with blackened scallops recipe is a fresh and light dish that is a great combination of Mediterranean and Southern cooking. The scallops are blackened and seared to perfection and rest on a bed of fresh pea and asparagus risotto.
Equipment
- 2 Sauté pans
- Saucepan
- Spoon
- Tongs
Ingredients
Blackened Scallops
- 2 pounds sea scallops
- 1½ tablespoon blackening seasoning
- 1 tablespoon olive oil
Pea and Asparagus Risotto
- 4 cups vegetable stock
- 1 cup white wine
- 1 cup arborio rice
- 1 cup peas thawed if frozen
- 1 cup asparagus thinly sliced
- ¼ cup shallots chopped
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 1 tablespoon garlic minced
- ½ teaspoon pepper
- ½ teaspoon salt
Instructions
Making the risotto
- In a saucepan bring the vegetable broth to a boil. Once the vegetable stock starts boiling, reduce to a simmer.4 cups vegetable stock
- Heat a large sauté pan or casserole pan over medium-high heat. Heat the olive oil and shallots. Cook until translucent and then add the rice, salt, and pepper.1 cup arborio rice, ¼ cup shallots, 2 tablespoons olive oil, ½ teaspoon pepper, ½ teaspoon salt
- Stir until rice becomes fragrant, add the garlic and cook for another 30 seconds, Then, add the white wine. Cook until it is absorbed.1 cup white wine, 1 tablespoon garlic
- Reduce the heat to medium and using a ladle add one ladle full of vegetable stock. Stir to mix evenly and cook until the liquid is almost absorbed, about 3-5 minutes, stirring frequently. Repeat until ½ cup of vegetable stock remains.4 cups vegetable stock
- Add the peas and asparagus and stir. Add the remaining stock and stir until the broth is almost absorbed. Remove from the heat and stir in the butter.1 cup peas, 1 cup asparagus, 2 tablespoons butter
Searing the scallops
- Heat a sauté pan over medium high heat.
- While the pan is heating, pat the scallops dry and season all sides of the scallops with the blackening seasoning.2 pounds sea scallops, 1½ tablespoon blackening seasoning
- Add the oil and once it starts to shimmer place the scallops in the pan. Allow to cook unmoved for 3-4 minutes. Flip and then cook for another 1-2 minutes. Remove from the heat.1 tablespoon olive oil
- Serve the scallops on top of the risotto.
Nutrition
Serving: 1servingCalories: 638kcalCarbohydrates: 73gProtein: 35gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 69mgSodium: 2153mgPotassium: 879mgFiber: 6gSugar: 13gVitamin A: 1795IUVitamin C: 20mgCalcium: 87mgIron: 6mg
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