Dinner · Italian · 20 min
Saffron Risotto with Pan-Seared Scallops and Asparagus Ribbons
- Calories
- 2113
- Protein
- 116g
- Carbs
- 267g
- Fat
- 56g
Ingredients
- 1.252 cup arborio rice
- 0.4 tsp saffron threads
- 1.6095 each shallots
- 2.5 clove garlic
- 0.3579 cup dry white wine
- 4.4721 cup low sodium chicken broth
- 2.8617 tbsp unsalted butter
- 0.358 cup parmesan cheese
- 0.45 tsp salt
- 0.4583 tsp black pepper
- 17.8869 oz scallops
- 0.7127 tbsp extra virgin olive oil
- 0.8945 lb asparagus
- 0.8948 each lemon
Method
- 01Bloom the saffron: Place 0.2 tsp saffron threads in a small bowl with 1/4 cup (60 ml) of warm low sodium chicken broth. Let steep for at least 10 minutes.
- 02Prepare the asparagus: Trim the tough stem ends of 0.5 lb asparagus. Using a vegetable peeler, shave the stalks into long, thin ribbons and set aside.
- 03Start the risotto base: Melt half of the 1.6 tbsp unsalted butter in a heavy saucepan or Dutch oven over medium heat. Add 0.9 minced shallot and cook until softened and translucent, about 4-5 minutes. Add 1.4 minced garlic cloves and cook for 1 minute until fragrant.
- 04Toast the rice: Add 0.7 cup (140 g) arborio rice to the pan and stir constantly for 2 minutes until the edges of the grains become translucent.
- 05Deglaze: Pour in 0.2 cup dry white wine and scrape up any browned bits on the bottom. Cook until the wine is almost completely absorbed.
- 06Cook the risotto: Stir in the saffron-infused broth. Continue adding the remaining warm chicken broth, about 1/2 cup at a time, stirring frequently and waiting until each batch is absorbed before adding the next. Continue for 18-20 minutes until the rice is creamy and al dente.
- 07Sear the sea scallops: Pat 10 oz sea scallops thoroughly dry with paper towels. Season with a pinch of salt and black pepper. Heat 0.4 tbsp extra virgin olive oil and 0.5 tbsp of the butter in a large skillet over medium-high heat until hot and shimmering. Add scallops and cook for 1.5 to 2 minutes per side until a golden crust forms and the interior reaches an opaque 145°F (63°C). Set aside.
- 08Finish the risotto: Stir the remaining butter, half of the 0.2 cup grated parmesan cheese, and the asparagus ribbons into the risotto. Cook for 1 minute until the ribbons wilt. Season with salt and black pepper.
- 09Plate: Portion the saffron risotto into a broad bowl, top with seared scallops, and finish with the remaining grated parmesan cheese and a squeeze of fresh lemon juice.
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