Sweet Potato Risotto With Seared Scallops Recipe

Name: Sweet Potato Risotto With Seared Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Risotto; 1 large sweet potato; 2T heavy cream; 3C + chicken stock; 1/2 C dry white wine; 1/3 Grated Romano Cheese; 1 small onion chopped; 1 T chopped Ginger; olive oil; 3/4 C Aborio Rice; 1 T parsley; Scallops; 1# large scallops; 2 T grape seed oil; 3 T clarified butter; 1 1/2 t rosemary

Servings: persons

Risotto
1 large sweet potato
2T heavy cream
3C + chicken stock
1/2 C dry white wine
1/3 Grated Romano Cheese
1 small onion chopped
1 T chopped Ginger
olive oil
3/4 C Aborio Rice
1 T parsley
Scallops
1# large scallops
2 T grape seed oil
3 T clarified butter
1 1/2 t rosemary

1
Risotto
2
Saute onion and ginger in oil until lightly browned. Add rice and suate a few minutes more. Add wine and cook until most of the liquid is absorbed. Add stock 1/2C at a time until rice is firm but tender (Al dente). Cook sweet potato 5-7 minutes in microwave bag until soft. Peel and put through ricer. Stir in cream, cheese, parsley, salt and pepper. Stir potato mixture into risotto on heat until combined. Add 1 T butter if desired.
3
Scallops
4
Dry scallops and lightly season with salt and pepper. Heat oil in fry pan until hot. Saute scallops a few minutes on each side (split into batches depending on size of pan). should have a bit of brown on each side. set scallops aside and cover to keep warm. Heat butter and rosemary in the same pan until butter is lightly browned
5
To Serve
6
place serving of risotto in shallow bowl. Top with 3-4 scallops and drizzle with butter mixture. top with more grated cheese and chopped parsley

1339

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 16 ingredients. The key ingredients include: Risotto, 1 large sweet potato, 2T heavy cream, 3C + chicken stock, and more.

Yes, Sweet Potato Risotto With 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.

Sweet Potato Risotto With Seared Scallops

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