Sarasota's Shrimp and Scallops With Creamy Risotto |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I love risotto, but honestly, I don't make it that often, but this is really good. At the end I simply stir in some seared scallops, shrimp and some greens for a great flavor. This is not my recipe well, not for the most part. But I got the idea from a small New England restaurant and this is my version and. And I admit, it is pretty basic, but it is always great! Ingredients:
1 cup arborio rice |
1 small onion, fine chopped |
1/2 cup fennel, thin sliced |
1/2 cup white wine |
5 cups chicken stock (you may only use 4 1/2, but i always have just a little extra) |
1/4 cup cream |
3 cups kale, stems removed and chopped fine |
1/4 cup fresh parsley, chopped fine |
2 tablespoons olive oil |
2 tablespoons butter |
15 large shrimp (peeled, tails removed) |
15 sea scallops |
2 tablespoons butter |
salt |
pepper |
1/2 cup parmesan cheese |
Directions:
1. Seafood - Make sure all the seafood is cleaned and room temp or at least out of the refrigerator to take the chill off.
2. Risotto -
3. Step 1: In a large sauce pan, heat the oil to medium heat and add the onion, fennel and cook until tender. It should take 4-5 minutes. Add the rice and cook another couple of minutes until slightly brown and rice absorbs the oil and the flavors of the onion and the fennel. It will take just a couple of minutes. Add in the wine and cook another minute or so until the rice absorbs all the liquid.
4. Step 2: Chicken broth - make sure to heat up your chicken broth in a small sauce pan on the stove so you can add a little at a time.
5. Step 3: Slowly add a little chicken broth to the rice mixture, a little (1 cup) at a time until it is all absorbed. Don't forget to stir. When almost all the liquid is absorbed (about 15 minutes), add in the kale and cook another 5 minutes. Then add in the butter and cream and stir and remove from the heat and cover. I have read that risotto takes exactly so many minutes. Well every time I have made it. Never the same amount of time. So about 20-25 minutes is what I use. Just check it.
6. Seafood - First, season the scallops with salt and pepper. And then in a medium sauce pan (NO non-stick if possible), heat up the butter to medium high heat. Add the scallops and cook 1-2 minutes per side. Don't move the scallops after you add them to the pan - let them cook. After 1-2 minutes the scallops should easily move and golden brown on one side. Flip and cook the other side. The second side will only take a minute (less time). Remove to a plate while you cook the shrimp. The shrimp again, just 2 maybe 3 minutes if that. Just when they start to curl and they turn pink remove and add to the scallops.
7. Finish - If the risotto is too thick, just add a little chicken broth. Check for seasoning, salt and pepper; and add in the scallops, shrimp and parsley. Toss well and top with grated parmesan.
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