i mentioned this last week and my mouth was watering, so i figured today was a great time to break out the recipe for you. it’s originally from gourmet mag, may 2009 issue, but we’ve adapted it to a similar dish from one of our fav restaurants, pot pie. they serve seared scallops with a peach risotto. anyway, it’s delish and easy, but it does take a long time to make.
recipe: shrimp and asparagus risotto with seared scallops
3 cups chicken broth
2 cups water
3/4 lb asparagus, trimmed and cut into small pieces
1 small onion, finely chopped
4 tbs unsalted butter, divided
1 1/4 cups arborio rice
1/4 cup dry white wine
3/4 lb medium shrimp, peeled and deveined
1 tbs grated lemon zest
1/4 cup grated parmesan
2 tbs chopped flat-leaf parsley
3 or 4 scallops per person
in a medium-size saucepan, bring the broth and water to a simmer. add the asparagus and let cook for about 4 minutes. transfer it to an ice bath and then drain. continue to let the broth mixture simmer. in another pan, cook the onions with a pinch of salt and 2 tbs of butter. add the rice to the onions and stir constantly, then add the wine and stir until absorbed. add the broth mixture 1/2 cup at a time, stirring after each addition. you’ll have a little bit of broth leftover and the rice should be thick and creamy (like a thick soup). stir in the shrimp and let cook, about 3 minutes. add in the asparagus, parmesan, parsley, butter and lemon zest, stir together.
let the risotto sit while you sear the scallops: pour just a little bit of vegetable oil and a tablespoon of butter into a lodge pan and let it get really hot before you put the scallops in. place them flat side down – don’t overcrowd the pan though – and let them get a nice browning. after a few minutes (maybe 2 or 3), flip them. when they are a little springy to the touch (meaning they pop back up when you push down on them), serve them.
serve the risotto in low bowls and place the scallops brown side up on top.