Scalop Risotto Stuffed Bell Peppers
From trigger 16 years ago
- 1 minutes to make
- Serves 4
A great way to serve a Risotto . You can really play with the presentation by serving the seared scallops on the side ..I sometimes add some Scallops with the rice if I have extra . Everyone loves this!
Ingredients
- 4 Fresh organic bell peppers shopping list
- 1 cup risotto rice shopping list
- 2 Cups mushroom stock shopping list
- 2 Cups clam broth or fish stock shopping list
- 4 cloves garlic shopping list
- 3/4 lb scallops shopping list
- 1 medium onion chopped shopping list
- 1/2 cup white wine( one you would drink by the glass). shopping list
- 1/2 cup grated parmesan cheese, plus some for topping of rice after stuffing peppers. shopping list
- 1 Tablespoon lemon pepper seasoning shopping list
- 1 teaspoon salt for the rice, a pinch for the scallops shopping list
- 1/2 teaspoon fresh grated nutmeg shopping list
- 1small hot pepper sliced very fine shopping list
- 6 tablespoons olive oil divided shopping list
- 1 tablespoon sweet butter ( to finish the dish) shopping list
- Fresh cracked black pepper to taste shopping list
- lemon wedges for garnish shopping list
How to make it
- Prepare all vegetables in advance ,grate the cheese and set them aside
- Heat the Mushroom stock and the clam broth to a low boil.
- cook the onions in 3 tablespoons of the olive oil for a few minutes then add the garlic.
- Add the Risotto rice and heat on medium until rice crackles. Then add the white wine.
- Stir the rice until wine is absorbed then add some stock a ladle at a time. and stir until absorbed.
- Repeat until almost all the stock is absorbed.
- Add the Parmesan cheese and the fresh ground black pepper
- Add the butter and stir vigorously to make the rice creamy. Set aside.
- Prepare the peppers by removing the stem with a pairing knife.
- stuff the peppers with the rice mixture and place into a baking dish . Bake in a 350degree oven for 30 minutes until rice forms a crust.
- While the peppers are baking
- Heat the rest of the olive oil on medium high until it starts to shimmer and add the scallops.
- Sear the scallops until browned and sprinkle with lemon pepper and grate the nutmeg over the scallops
- Garnish and serve.
People Who Like This Dish 9
- floridiangourmet Hudson, FL
- jimrug1 Peoria, IL
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- mystic_river1 Bradenton, Florida
- cakelady Murray, UT
- lunasea Orlando, FL
- organicmama CA
- capedread Peterborough. Cambridgeshire, GB
- greekgirrrl Long Island, NY
- naxonsa Fort Wayne, Indiana
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The Rating
Reviewed by 8 people-
Stuffed peppers are one of my favorites, and without ground beef, they're perfect! This is a keeper!
deliathecrone
in Johnston loved it
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Risotto and scallops - two of my best friends ever - in a stuffed pepper? I am in love....thank you, sweetie! Love the flavors and the clam/fish broth - stellar! Ermmm, can you bring this over? It's way better than my leftovers...
Hugs...more
lunasea
in Orlando loved it
-
Risotto is one of my favorites! Thanks!!!!
cakelady
in Murray loved it
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