Seafood Recipes, Pescatarian Recipes

Wild Scallops Champaign Risotto

Wild Scallops Champaign Risotto
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

 

Sea Scallops

$29.36
Add to cart
  1. Saute a minced shallot in oil until softened.
  2. Add the rice and toast for a few minutes.
  3. Pour in the champagne and reduce until syrupy.
  4. Add a cup of vegetable stock to the rice stirring vigorously until thickened, and repeat until you’ve used all the stock.
  5. Stir and grated Parmesan and set aside.

Sear the Scallops

  1. Pat the wild-caught scallops very dry and season with salt and pepper.
  2. Add oil to the pan over medium-high heat, and add the scallops.
  3. After a few minutes, add two tablespoons of butter and distribute throughout the pan.
  4. Once the scallops release, flip them and brown the other side.
  5. Let the scallops rest for a few minutes to release their juices.
  6. Carefully ad the scallops and spoon over risotto.

Ingredients

 

Directions

  1. Saute a minced shallot in oil until softened.
  2. Add the rice and toast for a few minutes.
  3. Pour in the champagne and reduce until syrupy.
  4. Add a cup of vegetable stock to the rice stirring vigorously until thickened, and repeat until you’ve used all the stock.
  5. Stir and grated Parmesan and set aside.

Sear the Scallops

  1. Pat the wild-caught scallops very dry and season with salt and pepper.
  2. Add oil to the pan over medium-high heat, and add the scallops.
  3. After a few minutes, add two tablespoons of butter and distribute throughout the pan.
  4. Once the scallops release, flip them and brown the other side.
  5. Let the scallops rest for a few minutes to release their juices.
  6. Carefully ad the scallops and spoon over risotto.

Our satisfied customers want to share with you

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.

Check us out on Pinterest. Tell us what you think. Here

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.

Recipe Related Items

Snow Crab Cocktail Claws – 2 lb pack

$89.00
Add to cart

Shrimp, Crab Legs & Lobster Trio Box

$179.00
Add to cart

Lobster Tail Box – 10 pack

$135.00
Add to cart

Share with Your Family & Friends