Spring Dinner—-Scallops With Mushroom And Pea Risotto

1. 1

   In a medium sized saucepan, bring chicken broth to a simmer.

2. 2

   Pat scallops dry and season with salt and pepper. Dredge in flour and set aside.

3. 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. 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. 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. 6

   Remove from skillet and serve over risotto.

* Per serving · 4 servings · Values may vary.