Recipe

Sweet Pea And Scallop Risotto Recipe

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Ingredients

1 c dry white wine .
kosher salt .
8 c chicken stock, heated .
5 tbsps extra virgin olive oil (plus more for drizzling) .
fresh ground black pepper .
1 stalk celery, finely sliced .
3/4 c grated parmesan cheese .
1 lb diver scallops .
1/4 c finely sliced shallots .
2 c arborio rice .
3 tbsps butter, room temperature .
2 c fresh peas, cooked (if using frozen, rinse under cool water to thaw)

Directions

Step #1 Put 1 c peas & 1/3 c chicken stock into a mixer & mix until smooth; set aside.
Step #2 Place a large, deep skillet over med-heat/flame & pour in 3 tbsps olive oil.
Step #3 Add celery & shallots & cook, stirring, for 5 mins, unti soft.
Step #4 Stir in rice, making sure to coat all of the rice grains with the oil.
Step #5 Add wine & cook this until most of the liquid has evaporated.
Step #6 Ladle in one c hot stock.
Step #7 Using a wooden spoon, stir carefully until most of the stock has been absorbed.
Step #8 Keep adding stock, a c at a time, & stirring.
Step #9 After about 10-15 mins, test the rice.
Step #10 It should be cokked & creamy but still have a slight bite to it.
Step #11 You may not need all of the stock.
Step #12 Spice up with salt & pepper.
Step #13 Stir in the butter & Parmesan.
Step #14 Gently fold in the pea puree & remaining 1 c of whole peas.
Step #15 Taste for seasoning.
Step #16 Remove from heat & cover while you sear the scallops.
Step #17 Set a large nonstick saute pan over med-heat/flame & add 2 tbsps olive oil & 1 tbsps butter.
Step #18 Pat the scallops with paper towels to make sure they are VERY dry.
Step #19 Spice up on both sides with salt & pepper.
Step #20 Add scallops to pan, making sure not to overcrowd, & cook this until they are nicely browned on both sides, about 4-8 mins depending on the size of your scallops.
Step #21 Check the risotto & add a bit more stock if it had gotten too thick.
Step #22 In a shallow bowl or plate, make a nice mound of risotto & top this with 3-4 scallops.
Step #23 Garnish with Parmesana & a drizzle of olive oil.
Step #24 Serve as soon as possible.
Enjoy the Sweet Pea & Scallop Risotto recipe

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