dinner

Saffron Risotto with Pan-Seared Scallops and Asparagus Ribbons

Name: Saffron Risotto with Pan-Seared Scallops and Asparagus Ribbons
Ingredients: 12.1 oz (283 g) Large sea scallops, muscle removed, patted very dry; 0.7 cups (300 g) Arborio rice; 0.2 cup (120 ml) Dry white wine; 7.3 cups (1.4 L) Low-sodium chicken broth, heated; 0.9 medium (60 g) Shallots, finely minced; 1.4 cloves (9 g) Garlic, minced; 1.6 tbsp (57 g) Unsalted butter, divided; 0.2 cup (50 g) Parmesan cheese, finely grated, divided; 0.2 tsp Saffron threads; 0.5 lb (454 g) Fresh asparagus, tough ends trimmed; 0.4 tbsp (15 ml) Extra virgin olive oil; 0.5 Lemon, for serving; to taste Flaky sea salt, for finishing; to taste Freshly ground black pepper

Nutrition

2038

kcal

Calories

127

Protein

262

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(14)

Large sea scallops, muscle removed, patted very dry12.1 oz (283 g)

Arborio rice0.7 cups (300 g)

Dry white wine0.2 cup (120 ml)

Low-sodium chicken broth, heated7.3 cups (1.4 L)

Shallots, finely minced0.9 medium (60 g)

Garlic, minced1.4 cloves (9 g)

Unsalted butter, divided1.6 tbsp (57 g)

Parmesan cheese, finely grated, divided0.2 cup (50 g)

Saffron threads0.2 tsp

Fresh asparagus, tough ends trimmed0.5 lb (454 g)

Extra virgin olive oil0.4 tbsp (15 ml)

Lemon, for serving0.5

Flaky sea salt, for finishingto taste

Freshly ground black pepperto taste

Instructions

Bloom the saffron: Place the saffron threads in a small bowl with 1/4 cup (60 ml) of the warm chicken broth. Let steep for at least 10 minutes to release its color and aroma.

Prepare the asparagus: Using a vegetable peeler, shave the asparagus stalks into long, thin ribbons. Set aside.

Start the risotto: In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons (28 g) of butter over medium heat. Add the minced shallots and cook, stirring occasionally, until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Toast the rice: Add the Arborio rice to the pot and stir constantly for about 2 minutes until the edges of the grains appear slightly translucent. This toasting step is crucial for the risotto's texture.

Deglaze: Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot. Cook until the wine has almost completely evaporated.

Add broth and saffron: Stir in the saffron-infused broth. Begin adding the remaining warm chicken broth, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until each addition of broth is almost completely absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente – tender but with a slight bite in the center.

Sear the scallops: While the risotto is cooking, pat the scallops completely dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering and lightly smoking. Carefully place the scallops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 1.5-2 minutes per side, until a deep golden-brown crust forms and the scallops are just opaque. Remove from skillet and set aside.

Finish the risotto: Once the rice is al dente, stir in the remaining 1 tablespoon of butter and half of the grated Parmesan cheese. Add the asparagus ribbons and stir gently until just wilted, about 1 minute. Taste and adjust seasoning with salt and pepper if needed. The risotto should be creamy and flow slightly, not stiff.

Plate: Ladle the saffron risotto into shallow bowls. Arrange the seared scallops on top of the risotto. Garnish with the remaining grated Parmesan cheese, a squeeze of fresh lemon juice, and a sprinkle of flaky sea salt and freshly ground black pepper. Serve immediately.