Recipe

Scalop Risotto Stuffed Bell Peppers Recipe

	Trigger / All my dishes 2 years, 1 month ago 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! Prep:20m Cook:1m Servings:4	Trigger
	takes a little extra but gives a great deal back

Does this look good? Yeah! / Nope

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Ingredients

4 Fresh organic Bell Peppers

1 cup Risotto rice

2 Cups Mushroom stock

2 Cups Clam broth or fish stock

4 Cloves Garlic

3/4 lb Scallops

1 medium onion chopped

1/2 cup white wine( one you would drink by the glass).

1/2 cup grated Parmesan cheese, plus some for topping of rice after stuffing peppers.

1 Tablespoon lemon pepper seasoning

1 teaspoon salt for the rice, a pinch for the scallops

1/2 teaspoon fresh grated Nutmeg

1small hot pepper sliced very fine

6 tablespoons Olive Oil divided

1 tablespoon sweet butter ( to finish the dish)

Fresh cracked black pepper to taste

Lemon wedges for garnish

Directions

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.

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Comments

pinkpasta 2 years, 1 month ago said:
Wow!
')

invisiblechef 1 year, 11 months ago said:
Sounds great.

deliathecrone 1 year, 8 months ago said:
Stuffed peppers are one of my favorites, and without ground beef, they're perfect! This is a keeper!

lunasea 1 year, 6 months ago said:
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,
~Vickie

cakelady 1 year, 6 months ago said:
Risotto is one of my favorites! Thanks!!!!

mystic_river1 1 year, 5 months ago said:
Very well done,thanks for the post. Joymarie

keni 1 year, 4 months ago said:
I love risotto, and make it with stock, but have never made it with fish stock...I can't get the fresh fish other areas can, easily, but I can see this being a great recipes, as is, and perhaps just searing or grilling shrimp rather than the scallops...mmmmm :) Thank you for the addition!

momo_55grandma 1 year, 2 months ago said:
Awsome recipe thanks

jimrug1 10 months, 4 weeks ago said:
I can only think of one word for this recipe.. KILLER. I like reading the first recipe a person posts on GR. It says a lot about them. I cant say that this didn't tell me something I already knew. You have a great natural feel for taste combinations and how to put together ingredients.. Tous Chey my friend...

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