Spring Dinner—-Scallops With Mushroom And Pea Risotto Recipe

Name: Spring Dinner—-Scallops With Mushroom And Pea Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Scallops; 1/2 cup flour; 5 1/2 cups chicken broth; 4 tablespoons butter; 1 cup finely chopped onion; 8 ounces finely chopped white mushrooms; 1 1/2 cups arborio rice; 1/2 cup white wine; 1 cup thawed frozen peas; 1 cup freshly grated parmesan cheese; 1/4 cup minced parsley; 1 teaspoon lemon zest; Salt & Pepper

Servings: persons

6 Scallops
1/2 cup flour
5 1/2 cups chicken broth
4 tablespoons butter
1 cup finely chopped onion
8 ounces finely chopped white mushrooms
1 1/2 cups arborio rice
1/2 cup white wine
1 cup thawed frozen peas
1 cup freshly grated parmesan cheese
1/4 cup minced parsley
1 teaspoon lemon zest
Salt & Pepper

1
In a medium sized saucepan, bring chicken broth to a simmer.
2
Pat scallops dry and season with salt and pepper. Dredge in flour and set aside.
3
In a large skillet over medium heat add butter. When melted, add onions and saute until softened, 5-8 minutes, stirring occasionally. Add in mushrooms, and saute until tender and the juices have evaporated, about 10- minutes, stirring occasionally. Next, add in arborio rice, and cook stirring one minute. Add wine and stir until liquid is absorbed, 2 minutes.
4
Turn the skillet down to medium-low and add in 1 cup of the broth to the skillet. Stir gently until most of the liquid is absorbed. Keep adding stock a cup at a time and stirring until all of the broth is incorporated (this takes approximately 29-32 minutes). At this point taste the rice. It should be tender and creamy but still have a slight bite to it. Stir in peas, parsley, and freshly grated parmesan cheese. Add salt and pepper to taste.
5
Heat another large skillet over medium-high heat. Add 2 Tbls. olive oil. When oil is hot add scallops to the pan and sear for 2 minutes on each side.
6
Remove from skillet and serve over risotto.

1148

kcal

Calories

Fat

Carbs

124

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 Scallops, 1/2 cup flour, 5 1/2 cups chicken broth, 4 tablespoons butter, and more.

Yes, Spring Dinner—-Scallops With Mushroom And Pea 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.

Spring Dinner—-Scallops With Mushroom And Pea Risotto

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