Lunch · Italian · 10 min
Smoked Paprika & Garlic Seared Scallops with Saffron Risotto
- Calories
- 255
- Protein
- 13g
- Carbs
- 44g
- Fat
- 4g
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
Method
- 01For 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.
- 02Pour 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.
- 03While 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.
- 04To 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.
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