Herbed Risotto with Sea Scallops

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Try my Herbed Risotto with sea scallops.  This vibrant dish owes its gorgeous green color to my Basil Gremolata that is tasty served over any protein.

Hope to see you this fall in a Cooking Class!

Au revoir for now! Lorie

Herbed Risotto with Sea Scallops

5 tablespoons butter divided

1 medium onion

1½ cups Arborio rice

4 cups chicken broth

1 cup water

¼ cup heavy cream

¼ cup grated parmesan cheese

1 pound or 16 sea scallops

Salt to taste

½ recipes Basil Gremolata

In a medium sauce pan, bring chicken broth and water to a boil then reduce to simmer. Melt 3 tablespoons butter in a skillet or chef’s pan.  Grate onion into the melted butter and cook for 2-3 minutes over medium heat.  Add rice and stir until grains start to swell and are coated well with butter about 4-5 minutes.  Reduce heat to low and add broth 1/2 cup at a time letting the rice absorb the liquid before adding more and stirring almost continuously. Continue this process until all of the liquid has been incorporated. Check rice, if it is still too al dente; add a bit more water in the same procedure. Season salt scallops with salt.  In a small skillet melt remaining butter over medium heat, when sizzling add  scallops and cook until brown, about 3 minutes before turning to cook the other side.  If scallops are large, they may need a few more minutes in the pan over medium to low heat.  Remove rice from heat, add cream and ¼ cup basil gremolata to the rice, and stir very well.  Add parmesan cheese stir to incorporate.  Serve risotto with scallops on top.  Garnish with additional herbs if desired.

Basil Gremolata

2 cups packed fresh basil leaves

1 cup packed flat leaf parsley

4 cloves garlic

Zest a juice from 2 small lemons

¼ cup olive oil

½ teaspoon salt

Combine all ingredients in a food processor and pulse until pureed.

TIPS:

Basil Gremolata is perfect over any grilled meat, especially beef. 

To hold the unused gremolata in the refrigerator, cover the surface with plastic wrap to avoid oxidizing.