Pea Risotto with Scallops
4 servings This Pea Risotto with Scallops recipe is a harmonic combination of simple flavors that come together perfectly. The creamy, vibrant pea risotto creates a beautiful base for perfectly seared sea scallops, elevating a classic dish to a fine dining level that is sure to impress your guests. It's an elegant... Read more ... yet achievable meal for any special occasion. Read less x saved Tom the Chef Founder September 27, 2024 30 min.30 min.3/5 30 min. 30 min. 3/5 Ingredients: Risotto: 1 LB of peas - fresh or frozen – no defrosting necessary before cooking5 TBSP of frying oil (any kind) (adjust if needed)1 ½ cups of arborio rice (or other short-grain rice or white rice of your choice)1 cup of white wine of your choice (I prefer dry wine)4 TBSP of vegetable broth (or chicken broth)1 stick of butter (1/4 LB cut into a few large pieces) Juice from 1 lemonOptionally: 2 cloves of garlic - peeled and grated (or pressed)1 TSP of salt½ TSP of ground pepper - ideally freshly ground1 cup of parmesan cheese - grated 1 LB of peas - fresh or frozen – no defrosting necessary before cooking 5 TBSP of frying oil (any kind) (adjust if needed) 1 ½ cups of arborio rice (or other short-grain rice or white rice of your choice) 1 cup of white wine of your choice (I prefer dry wine) 4 TBSP of vegetable broth (or chicken broth) 1 stick of butter (1/4 LB cut into a few large pieces) Juice from 1 lemon Optionally: 2 cloves of garlic - peeled and grated (or pressed) 1 TSP of salt ½ TSP of ground pepper - ideally freshly ground 1 cup of parmesan cheese - grated Scallops: 2 TBSP of frying oil (any kind) (adjust if needed)1 LB of sea scallops - fresh (or defrosted frozen) (about 14 – 16 PCS) Juice from ½ lemon Drizzle of Extra Virgin Olive Oil Pinch of salt Pinch of ground pepper - ideally freshly ground 2 TBSP of frying oil (any kind) (adjust if needed) 1 LB of sea scallops - fresh (or defrosted frozen) (about 14 – 16 PCS) Juice from ½ lemon Drizzle of Extra Virgin Olive Oil Pinch of salt Pinch of ground pepper - ideally freshly ground Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Small Sauce Pan (2QT)1x Colander1x Immersion Blender or Food Processor or Blender1x Large Sauté Pan or Stir Fry Pan1x Wooden Spoon or High-Temperature Silicone Spatula1x Measuring Pitcher or Small Bowl1x Small Hand Grater or Garlic Press (optional)1x Lemon Squeezer (optional)1x Plate1x Large Fry Pan or Sauté Pan1x Fish Turner (or regular turner)1x Food Thermometer (probe) 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Small Sauce Pan (2QT) 1x Colander 1x Immersion Blender or Food Processor or Blender 1x Large Sauté Pan or Stir Fry Pan 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Measuring Pitcher or Small Bowl 1x Small Hand Grater or Garlic Press (optional) 1x Lemon Squeezer (optional) 1x Plate 1x Large Fry Pan or Sauté Pan 1x Fish Turner (or regular turner) 1x Food Thermometer (probe) Directions: 1. Pea Puree: Let’s start the preparation of Pea Risotto with Scallops with the preparation of the pea puree. Notes: If you are using frozen peas, you do not need to defrost prior to cooking. You can optionally just microwave the peas. If you do so, place peas in the glass mixing bowl (or measuring pitcher as I do), add about ½ cup of water (optionally more, but it may increase later on cooking time), and microwave until soft and hot (about 1 -2 minutes for fresh peas and 3 – 4 for frozen). Then, puree with an immersion blender (leave water in; it will become part of the puree). If you are using frozen peas, you do not need to defrost prior to cooking. You can optionally just microwave the peas. If you do so, place peas in the glass mixing bowl (or measuring pitcher as I do), add about ½ cup of water (optionally more, but it may increase later on cooking time), and microwave until soft and hot (about 1 -2 minutes for fresh peas and 3 – 4 for frozen). Then, puree with an immersion blender (leave water in; it will become part of the puree). 1.1. Place in the small saucepan: 1 LB of peas Water (just enough to make sure that all peas is fully immersed) 1.2. Place the saucepan on medium-high heat. 1.3. Bring it to a boil and then cook for an additional 30 seconds. 1.4. Drain over the colander while reserving about ½ cup of the cooking water (the rest of the water will not be needed). 1.5. Place the pea and ½ cup of the reserved cooking water back into the pot. 1.6. Process with the immersion blender until smooth (usually about 1 – 2 minutes). 1.7. Set aside for a later step (leave in the pot). 2. Risotto Base: 2.1. Preheat a stir-fry pan on medium-high heat with 5 TBSP of frying oil and add: 1 ½ cups of arborio rice Cook with constant stirring for about 2 minutes 2.2. Then add: 1 cup of white wine of your choice Cook with constant stirring until about half of the wine gets absorbed and evaporated (usually about 1 minute). 3. Risotto Body: Important: We are going to add vegetable broth in parts (about 4 parts total). If you reduce the temperature to medium, as the recipe asks for, 4 cups of the broth should be enough to cook the risotto in about 15 – 20 minutes. If you run out of vegetable broth before the rice softens, simply just add water (the broth flavor will already be part of the meal, and there is no reason to add more broth). 3.1. Reduce heat to medium and add: 1 cup of vegetable broth (first about ¼ of the total amount) Cook with constant stirring until the broth gets partially absorbed and partially evaporates – until the rice is almost dry (usually about 3- 5 minutes). 3.2. Add: 1 cup of vegetable broth (the second which is about ¼ of the total amount) Cook with constant stirring until the broth gets partially absorbed and partially evaporated – until the rice is almost dry (usually about 3- 5 minutes). 3.3. Add: 1 cup of vegetable broth (the third which is about ¼ of the total amount) Cook with constant stirring until the broth gets partially absorbed and partially evaporated – until the rice is almost dry (usually about 3- 5 minutes). 3.4. Add: 1 cup of vegetable broth (the fourth which is about ¼ of the total amount) Cook with constant stirring until the broth gets partially absorbed and partially evaporated – until the rice is almost dry (usually about 3- 5 minutes). Important: Right now, your rice should be almost soft and pretty much edible. If not, add some water and slightly extend the cooking time. 3.5. Add: 1 stick of butter And cook with constant stirring until fully dissolved (about 30 seconds to 1 minute). 3.6. Add: Pea puree from step 1 Cook with constant stirring until the puree becomes part of the rice (usually about 2 minutes). Tip: If you prefer drier risotto, extend the cooking time 4. Complete the Risotto: 4.1. Take off the stove and add to the pan: Juice from 1 lemon Optional: 2 cloves of garlic –grated 1 TSP of salt ½ TSP of pepper 1 cup of parmesan – grated Stir thoroughly until fully combined. 4.2. Taste and add salt and pepper if needed. 4.3. Cover with a lid (or aluminum wrap) and leave it in the pan until you plate. 5. Scallops’ Preparation: 5.1. Rinse scallops under cold water and then place them on the plate. 5.2. Squeeze part of the lemon evenly on the top of the scallops and gently drizzle with olive oil. 5.3. Salt and pepper the scallops. 5.4. Turn and squeeze the lemon on the top again, then drizzle with olive oil, salt, and pepper. 6. Pan Fry Scallops: 6.1. Preheat the frying pan on high heat with 2 TBSP of frying oil. 6.2. Place scallops in. Tip: If your pan is big enough, place scallops just around the inner diameter (start at 12 o’clock). It will help you to track which ones were placed first and allow you to turn them in the same order. 6.3. Pan fry from one side for about 2 minutes, then turn and panfry from the other side until done (another 2 minutes).* 7. Plating Pea Risotto with Scallops: 7.1. Place risotto on the plate. 7.2. Gently sprinkle with grated parmesan, salt and pepper. 7.3. Place on the top of each portion about 3 – 4 scallops. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature of 145°F. Kitchen Guide Shellfish The USDA minimum safe internal temperature is 145°F. The popular serving temperature is the same as the minimum serving temperature. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.