Curried Bay Scallops Risotto Recipe

Name: Curried Bay Scallops Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil or clarified butter; 1 teaspoon cumin seeds; 1/2 teaspoon black mustard seeds; 1/2 teaspoon fennel seeds; 1/2 teaspoon ground turmeric; 3/4 cup finely chopped onion; 1 teaspoon finely minced fresh ginger; 1 1/4 cup Italian arborio rice; 2 finely chopped fresh plum tomatoes; 4 cups (approximately) hot fish stock or water; Juice of 1/2 lemon; 1 pound bay scallops; Salt and freshly ground black pepper to taste; 1 tablespoon chopped fresh coriander

Servings: persons

1 tablespoon canola oil or clarified butter
1 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon ground turmeric
3/4 cup finely chopped onion
1 teaspoon finely minced fresh ginger
1 1/4 cup Italian arborio rice
2 finely chopped fresh plum tomatoes
4 cups (approximately) hot fish stock or water
Juice of 1/2 lemon
1 pound bay scallops
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh coriander

1
Heat the oil or butter in a heavy three-quart saucepan, preferably nonstick.
2
Add the cumin seeds, mustard seeds and fennel seeds and cook until the seeds start to pop.
3
Stir in the turmeric, onion and ginger and saute over medium heat until the onion is soft.
4
Stir in the rice and cook, stirring, about three minutes.
5
Stir in the tomatoes, then gradually add the hot fish stock or water, about half a cup at a time, stirring constantly and adding more liquid as the rice absorbs it.
6
After 15 minutes the rice should be almost tender and all, or nearly all, the liquid should be used.
7
Stir in the lemon juice and scallops.
8
Cover and cook about two minutes, then uncover and stir a few seconds longer, until the scallops are just cooked through.
9
You will see them start cracking around the edges.
10
Season the risotto with salt and pepper to taste, fold in the coriander and serve at once.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon canola oil or clarified butter, 1 teaspoon cumin seeds, 1/2 teaspoon black mustard seeds, 1/2 teaspoon fennel seeds, and more.

Yes, Curried Bay Scallops Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Bay Scallops Risotto

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