Last week was Valentine’s Day! I wanted to make something special for Ben. He eats everything so I had alot of options. I knew I wanted to do shellfish, because its glorious. Then I found the perfect recipe. Risotto, which we both love to eat and make. It was a cute little night. And the food was great. The recipes are hard to combine in one post, so I’m splitting them up.
Carrot Risotto with Seared Scallops
4 large Sea Scallops, sliced in half
2 cups vegetable stock, heated
1/4 lb carrots, grated
1/4 lb carrots,pureed with a little oil
1/2 onion, chopped
1/4 tsp ground cumin
1/2 cup white wine
1 cup arborio rice
zest and juice of 1 lemon
1/4 cup grated Parmesan cheese
2 tbsp thinly sliced chives
1 red chili, chopped
The process is the same as any risotto. Start with a large saute pan. Heat a little oil in the pan then add the chopped onions. Let them cook for a few minutes, then add the cumin, grated carrot, salt, and pepper. When the onions are translucent, add the rice. Stir until the rice is coated with oil and the cooked mixture. Now add the white wine and stir until absorbed. Decrease the heat and stir in the carrot puree. Bring to a simmer and start adding the vegetable stock. Add the stock one ladle full at a time and stir each ladle in until absorbed, repeat this step until all the stock is gone or the rice is cooked to al dente, it should take about 25-30 minutes. stir in the lemon juice and a little olive oil. Remove from heat and cover for about 3 minutes.
In another saute pan, heat a little oil with red chilis. When the pan is hot, add the halved scallops. Season them well and let cook for about 2 minutes per side. Remove from pan and serve on top of the risotto. Garnish with a little grated Parmesan cheese and chopped chives.
Saute the onions, cumin, salt, pepper and grated carrot.
Add the rice and stir to coat well.
Add the white wine and stir until absorbed into the rice.
Stir in the carrot puree.
Now begin add the vegetable stock, one ladle at a time, then stir until absorbed.
Its just about ready. Remove from heat, stir in the lemon juice and a little olive oil. Cover and let sit for 3-5 minutes.
Heat a pan with a little oil and sear your scallops. 2 minutes per side.
Now serve. Risotto on the bottom, sprinkled with a little Parmesan cheese and chopped chives then topped with the wonderful seared scallops.