Risotto With Grapefruit And Seared Scallops Recipe

Name: Risotto With Grapefruit And Seared Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken stock; 8 tbsp. unsalted butter; 3 oz. prosciutto, finely chopped; 2 large shallots, finely chopped; 2 cups Arborio rice; 1/2 cup dry white wine; 1/3 cup heavy cream; 1/4 cup grated parmesan; Kosher salt, to taste; 11/2 tbsp. piment d'Espelette; 1 lb. large sea scallops; 2 grapefruit, zested, peeled, and supremed, juices reserved; 2 tbsp. roughly chopped tarragon

Servings: persons

6 cups chicken stock
8 tbsp. unsalted butter
3 oz. prosciutto, finely chopped
2 large shallots, finely chopped
2 cups Arborio rice
1/2 cup dry white wine
1/3 cup heavy cream
1/4 cup grated parmesan
Kosher salt, to taste
11/2 tbsp. piment d'Espelette
1 lb. large sea scallops
2 grapefruit, zested, peeled, and supremed, juices reserved
2 tbsp. roughly chopped tarragon

1
["1. Bring stock to a simmer in a 2-qt. saucepan over medium heat; keep warm. Heat 6 tbsp. butter and the prosciutto in a 6-qt. saucepan over medium-high heat. Cook, stirring occasionally, until browned, 3-5 minutes. Add shallots; cook until soft, 4-5 minutes. Stir in rice; cook until translucent, 4-6 minutes. Add wine and bring to a boil; cook until reduced by half, about 1 minute. Add 1/2 cup warm stock; cook, stirring, until absorbed, about 2 minutes. Continue adding stock 1/2 cup at a time and cooking until absorbed before adding more until rice is tender and creamy, 20-22 minutes. Stir in cream, parmesan, salt, and 1 tbsp. piment d'Espelette; keep warm.", "", "2. Melt remaining butter in a 12"" skillet over medium-high heat. Season scallops with salt and remaining piment d'Espelette. Cook scallops, flipping once, until browned and cooked through, 2-3 minutes. Stir grapefruit zest and juice into risotto and divide between 6 bowls. Top with scallops; garnish with grapefruit segments and tarragon."]

1254

kcal

Calories

Fat

Carbs

122

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 13 ingredients. The key ingredients include: 6 cups chicken stock, 8 tbsp. unsalted butter, 3 oz. prosciutto, finely chopped, 2 large shallots, finely chopped, and more.

Yes, Risotto With Grapefruit And Seared Scallops 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.

Risotto With Grapefruit And Seared Scallops

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