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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Risotto With Grapefruit And Seared Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions