Risotto with Scallops, Peas, Lemon and Leeks

I love anything rich and creamy. And I love one-dish meals. (Mostly because trying to get the main course and the side dishes done at the same time stresses me out–and partially because I’m lazy.) So tonight I made risotto.

It was Lindsey’s 18th birthday, so she picked the ingredients. She did this by flipping through a pile of recipes I’d cut out of magazines. “Can you make the shrimp and arugula one only with scallops instead of shrimp–or the lemon and tarragon one without tarragon?” she asked. So I combined the recipes and got Risotto with Scallops, Peas, Lemon and Leeks.

Risotto with Scallops, Peas, Lemon and Leeks

Adapted from two recipes in the May 2010 issue of Cooking Light

Makes four one-cup servings.

4 tablespoons olive oil

1 pound sea scallops

6 tablespoons dry white wine

4 cups chicken stock

1 cup fresh or frozen green peas (shelled)

1/2 cup chopped shallot

1 cup chopped leeks (1 large)

1 cup Arborio rice

1/2 cup grated Parmesan cheese

1 teaspoon finely grated lemon peel (rind from one medium lemon)

juice of one lemon

1/2 teaspoon salt plus a sprinkle

1/8 teaspoon freshly ground black pepper plus a sprinkle

 

1. Rinse scallops and pat dry. Sprinkle with salt and pepper. Pour chicken stock into a saucepan. Heat to a very low simmer. Keep hot.

2. Heat a large frying pan over medium heat. When the pan gets really hot add 2 tablespoons of oil. When the oil gets really hot, add the scallops. Cook til golden brown on one side, then flip and cook til golden brown on the other side.

3. Remove scallops from pan and set aside. Add 3 tablespoons of white wine to the pan and stir to deglaze the pan, scraping up all brown bits. Pour wine and scallop juice into a small container and set aside with the scallops.

4. Heat remaining 2 tablespoons of oil to the pan. Cook over medium heat. When it gets hot, add leeks and shallots. Stir until tender, about five minutes. Add rice, and stir for one minute. Add wine, stir for another minute. Add scallop juice and wine mixture. Add one cup of hot stock, stir constantly until nearly absorbed–about five minutes.

5. Add remaining stock in 1/2 cup increments, stirring continually and not adding more until almost all of the liquid is absorbed.

6. Add peas with the last 1/2 cup of stock, continuing to stir. When stock is nearly absorbed, stir in cheese, lemon peel, lemon juice, salt and pepper.

7. Serve immediately topping each portion with a few scallops.

 

 

 

 

 

 

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