Directions:
- Put 1 cup peas and 1/3 cup chicken stock into a blender and blend until smooth; set aside.
- Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add celery and shallots and cook, stirring, for 5 minutes, unti soft. Stir in rice, making sure to coat all of the rice grains with the oil. Add wine and cook until most of the liquid has evaporated. Ladle in one cup hot stock. Using a wooden spoon, stir gently until most of the stock has been absorbed. Keep adding stock, a cup at a time, and stirring.
- After about 10-15 minutes, test the rice. It should be cokked and creamy but still have a slight bite to it. You may not need all of the stock. Season with salt and pepper. Stir in the butter and Parmesan. Gently fold in the pea puree and remaining 1 cup of whole peas. Taste for seasoning. Remove from heat and cover while you sear the scallops.
- Set a large nonstick saute pan over medium heat and add 2 tablespoons olive oil and 1 tablespoons butter. Pat the scallops with paper towels to make sure they are VERY dry. Season on both sides with salt and pepper. Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4-8 minutes depending on the size of your scallops.
- Check the risotto and add a bit more stock if it had gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3-4 scallops.
- Garnish with Parmesana and a drizzle of olive oil. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 10133.97 Kcal (42429 kJ) | ||
| Calories from fat | 231.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.7g | 40% | |
|---|---|---|---|
| Cholesterol | 35.87mg | 12% | |
| Sodium | 725.47mg | 30% | |
| Potassium | 489.91mg | 10% | |
| Total Carbs | 77.81g | 26% | |
| Sugars | 10.33g | 41% | |
| Dietary Fiber | 4.4g | 18% | |
| Protein | 22.91g | 46% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 173mg | 17% | |
| Amount Per 100 g | |||
| Calories | 1644.56 Kcal (6885 kJ) | ||
| Calories from fat | 37.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.17g | 40% | |
|---|---|---|---|
| Cholesterol | 5.82mg | 12% | |
| Sodium | 117.73mg | 30% | |
| Potassium | 79.5mg | 10% | |
| Total Carbs | 12.63g | 26% | |
| Sugars | 1.68g | 41% | |
| Dietary Fiber | 0.71g | 18% | |
| Protein | 3.72g | 46% | |
| Vitamin C | 1mg | 10% | |
| Iron | 0.2mg | 7% | |
| Calcium | 28.1mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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