Scallop Risotto

What to Put on the Table With Scallop Risotto

• Rocket salad
• Lemon wedges
• Dry white wine
• Steamed asparagus

How to Cook Scallop Risotto

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1. Soften the shallots in the 30 g of butter for 4 minutes, then stir in the rice for 2 minutes.

   Mark done Start 4 min timer

2. Add the wine and let it bubble away, then add the hot stock a ladle at a time for about 18 minutes until creamy.

   Mark done Start 18 min timer

3. Pat the scallops very dry and season with the salt. Sear in the very hot oil for 90 seconds a side without moving.

   Mark done Start 90 sec timer

4. Stir the cold butter, lemon zest and half the chives into the risotto and spoon onto warm plates.

   Mark done

5. Top with the scallops and the remaining chives.

   Mark done

Worth Knowing Before You Cook

Keep the risotto loose.

Dry the scallops thoroughly.

Do not move them while they sear.

Serve at once on warm plates.

Swaps and Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Keeping What's Left

Best eaten straight away. Do not keep seafood leftovers.

Scallop Risotto Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 3 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.