Play Video about Wild Scallops Champaign Risotto
Wild Scallops Champaign Risotto
Unlock the Secrets of Restaurant-Quality Dining: Watch Our Step-by-Step Video on Crafting Risotto and Wild Scallops
30
6
12
Minutes
Ingredients
Steps
Play Video about Wild Scallops Champaign Risotto
Wild Scallops Champaign Risotto
Unlock the Secrets of Restaurant-Quality Dining: Watch Our Step-by-Step Video on Crafting Risotto and Wild Scallops
30
6
12
Minutes
Ingredients
Steps
Ingredients
Directions
- 🦞 Wild Caught Sea Scallops
- 2 – 3 Shallots
- Olive Oil
- Salt & Pepper
- Butter
- Arborio Rice
- Vegetable Stock
- Parmesean Cheese
- Saute a minced shallot in oil until softened.
- Add the rice and toast for a few minutes.
- Pour in the champagne and reduce until syrupy.
- Add a cup of vegetable stock to the rice stirring vigorously until thickened, and repeat until you’ve used all the stock.
- Stir and grated Parmesan and set aside.
Sear the Scallops
- Pat the wild-caught scallops very dry and season with salt and pepper.
- Add oil to the pan over medium-high heat, and add the scallops.
- After a few minutes, add two tablespoons of butter and distribute throughout the pan.
- Once the scallops release, flip them and brown the other side.
- Let the scallops rest for a few minutes to release their juices.
- Carefully ad the scallops and spoon over risotto.
Ingredients
- 🦞 Wild Caught Sea Scallops
- 2 – 3 Shallots
- Olive Oil
- Salt & Pepper
- Butter
- Arborio Rice
- Vegetable Stock
- Parmesean Cheese
Directions
- Saute a minced shallot in oil until softened.
- Add the rice and toast for a few minutes.
- Pour in the champagne and reduce until syrupy.
- Add a cup of vegetable stock to the rice stirring vigorously until thickened, and repeat until you’ve used all the stock.
- Stir and grated Parmesan and set aside.
Sear the Scallops
- Pat the wild-caught scallops very dry and season with salt and pepper.
- Add oil to the pan over medium-high heat, and add the scallops.
- After a few minutes, add two tablespoons of butter and distribute throughout the pan.
- Once the scallops release, flip them and brown the other side.
- Let the scallops rest for a few minutes to release their juices.
- Carefully ad the scallops and spoon over risotto.
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★★★★★ 5/5
I am so impressed with OceanBox! I have placed three orders with the company, and the salmon that I ordered was absolutely amazing. Nice thick portions that I like to grill, and the taste is primo! The shipping box is well insulated, and the fish was nice and cold when I received it.
Jim K.
★★★★★ 5/5
Love love love how fresh the fish is!
Christine B.
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★★★★★ 5/5
I am so impressed with OceanBox! I have placed three orders with the company, and the salmon that I ordered was absolutely amazing. Nice thick portions that I like to grill, and the taste is primo! The shipping box is well insulated, and the fish was nice and cold when I received it.
Jim K.
★★★★★ 5/5
Love love love how fresh the fish is!
Christine B.
