Scallop Risotto
Free Healthy and Delicious Detox Recipes
Scallop Risotto (4 servings)
Scallop Risotto Ingredients
olive oil
1 small leek, white part only, chopped
400 g fennel bulb, trimmed, cored and
finely chopped
1 L (4 cups) Fish Stock or Chicken Stock
1 clove garlic, chopped
300 g (11⁄2 cups) arborio rice
2 tsp butter
1 tbsp chopped fresh dill
20 large scallops, without roeScallop Risotto Preparation Method
Heat 1 tablespoon oil in a large saucepan and cook leek and fennel, covered, over low heat until soft, adding a little stock if vegetables are sticking to pan. Add garlic and rice and stir over medium heat until rice is coated and toasted lightly. Have stock simmering in another saucepan.
Add 250 ml (1 cup) stock and stir over heat until stock is absorbed. Add remaining stock 125 ml (1⁄2 cup) at a time, stirring constantly, allowing each addition to be absorbed before adding the next. With last addition of stock, add butter and two thirds of the dill and season to taste. Remove from heat, cover and stand 5 minutes. Brush scallops with a little oil and chargrill on both sides until just cooked. Transfer to a plate. Spoon risotto into shallow bowls and serve topped with scallops and their juices and remaining dill.
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