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Smoked Paprika & Garlic Seared Scallops with Saffron Risotto

Name: Smoked Paprika & Garlic Seared Scallops with Saffron Risotto
Ingredients: 1.8 oz (85 g) Large sea scallops, patted thoroughly dry; 0.1 cup (50 g) Arborio rice; 0.4 cup (240 ml) Low-sodium vegetable broth, warm; 0.0 cup (24 ml) Dry white wine; 0.1 oz (7 g) Shallot, finely minced; 0.2 clove (1 g) Garlic, minced; 0.0 oz (0.3 g) Saffron threads, a generous pinch; 0.1 tsp Smoked paprika; 0.5 tsp (2.1 g) Unsalted butter; 1 tsp (4.4 g) Extra-virgin olive oil; 0.0 tbsp Fresh parsley, chopped (for garnish); 0.1 wedge Lemon wedge (for serving); pinch Flaky sea salt, to taste

Nutrition

255

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(13)

Large sea scallops, patted thoroughly dry1.8 oz (85 g)

Arborio rice0.1 cup (50 g)

Low-sodium vegetable broth, warm0.4 cup (240 ml)

Dry white wine0.0 cup (24 ml)

Shallot, finely minced0.1 oz (7 g)

Garlic, minced0.2 clove (1 g)

Saffron threads, a generous pinch0.0 oz (0.3 g)

Smoked paprika0.1 tsp

Unsalted butter0.5 tsp (2.1 g)

Extra-virgin olive oil1 tsp (4.4 g)

Fresh parsley, chopped (for garnish)0.0 tbsp

Lemon wedge (for serving)0.1 wedge

Flaky sea salt, to tastepinch

Instructions

For the risotto: In a small saucepan, heat the vegetable broth until simmering and keep it warm. In a medium, heavy-bottomed saucepan, melt 1/4 tsp of the butter over medium heat. Add the minced shallot and cook, stirring, until softened and translucent, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. Add the Arborio rice and toast, stirring constantly, for about 1 minute until the edges of the grains look translucent.

Pour in the white wine and stir until it's fully absorbed. Add the saffron threads and stir. Begin adding the warm broth, one ladleful at a time, stirring frequently and allowing each addition to be almost completely absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente – it should still have a slight bite.

While the risotto is cooking, prepare the scallops: Pat the scallops completely dry with paper towels; this is crucial for a good sear. Season them generously with smoked paprika and a pinch of flaky sea salt. Heat the olive oil and the remaining 1/4 tsp butter in a large skillet over medium-high heat until the butter is melted and the oil is shimmering. Carefully place the scallops in the hot skillet, ensuring they aren't crowded. Sear for 1.5-2 minutes per side, until deeply golden brown and caramelized, and just cooked through. They should feel firm to the touch.

To serve: Spoon the saffron risotto onto a plate. Arrange the seared scallops on top of the risotto. Garnish with fresh chopped parsley and a wedge of lemon. Serve immediately.