Roasted Scallops With Shiitake Risotto Recipe

Name: Roasted Scallops With Shiitake Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 fresh scallops, 10/20; 1 tablespoon butter; 1 tablespoon oil; 1 garlic clove, chopped; 1 small onion, finely chopped; 8 shiitake mushrooms, sliced (stem removed); 1 teaspoon sesame oil; 1 tablespoon sunflower oil; 400 g arborio rice; 150 ml white wine; 750 ml chicken broth, warm; ¼ tablespoon powder wasabi; salt, in moderation

Servings: persons

16 fresh scallops, 10/20
1 tablespoon butter
1 tablespoon oil
1 garlic clove, chopped
1 small onion, finely chopped
8 shiitake mushrooms, sliced (stem removed)
1 teaspoon sesame oil
1 tablespoon sunflower oil
400 g arborio rice
150 ml white wine
750 ml chicken broth, warm
¼ tablespoon powder wasabi
salt, in moderation

1
Cut scallops (along width) in 2 or 3 according to thickness.
2
Cook scallops in blend of butter and oil for 1 minute per side.
3
Sliced scallops should be lightly coloured but not overcooked.
4
Set aside.
5
Cook garlic and onion in same blended oil.
6
Add shiitake mushrooms and mix well.
7
Add rice and stir to coat with oil.
8
Add wine and allow to evaporate, stirring.
9
Lower heat, add one ladle of broth and stir until absorbed.
10
Continue process one ladle at a time, until rice is cooked and creamy.
11
Set aside.
12
Mix together salt and powdered wasabit with a little hot water, blend into rice and serve immediately with roasted sliced scallops.

848

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 13 ingredients. The key ingredients include: 16 fresh scallops, 10/20, 1 tablespoon butter, 1 tablespoon oil, 1 garlic clove, chopped, and more.

Yes, Roasted Scallops With Shiitake 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.

Roasted Scallops With Shiitake Risotto

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