Bay Scallop Risotto Recipe

Bay Scallop Risotto is a creamy and flavorful Italian dish made with tender bay scallops and Arborio rice. The scallops are seared to perfection and then combined with the creamy risotto, creating a delicious combination of flavors. The dish is finished with a sprinkle of fresh herbs and a squeeze of lemon juice, adding a refreshing touch. This dish is perfect for a special occasion or a cozy dinner at home.

5
10 Rating -
Rate
Non Vegdiet
45minstotal
10minsPrep
35minsCook
45m.total
10m.Prep
35m.Cook
Bay Scallop Risotto
plan
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ingredients serve

Ingredients for Bay Scallop Risotto Recipe

  • 0.17 pound Bay Scallops
  • 0.17 cup Arborio Rice
  • 0.17 Small Onion, Diced
  • 0.67 cup Chicken Or Vegetable Broth
  • 0.33 tablespoon Olive Oil
  • 0.33 tablespoon Butter
  • As required Salt And Pepper To Taste
  • as required Fresh Herbs For Garnish
  • as required Lemon Wedges For Serving

Directions: Bay Scallop Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and cook until translucent.
  • STEP 2.Add Arborio rice to the saucepan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly translucent.
  • STEP 3.Gradually add chicken or vegetable broth to the saucepan, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process until the rice is cooked al dente.
  • STEP 4.In a separate pan, heat butter over medium-high heat. Add bay scallops and cook for 2-3 minutes until they are lightly browned and cooked through.
  • STEP 5.Add the cooked scallops to the risotto and stir gently to combine. Season with salt and pepper to taste.
  • STEP 6.Serve the bay scallop risotto hot, garnished with fresh herbs and a squeeze of lemon juice.

Cooking Tips

  • Make sure to use Arborio rice for the risotto, as it has the perfect texture and creaminess.
  • To achieve a creamy consistency, stir the risotto constantly and gradually add the broth.
  • Do not overcook the scallops, as they can become tough and rubbery. Cook them just until they are opaque and cooked through.

Storage and Serving

  • Leftover bay scallop risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of broth or water to the risotto and heat it gently on the stovetop, stirring occasionally.
  • Serve the risotto as a main course with a side salad or as a side dish alongside grilled fish or roasted vegetables.
Nutrition
value
692
calories per serving
19 g Fat45 g Protein89 g Carbs19 g FiberOther

Current Totals

  • Fat
    19g
  • Protein
    45g
  • Carbs
    89g
  • Fiber
    19g

MacroNutrients

  • Carbs
    89g
  • Protein
    45g
  • Fiber
    19g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    605mg
  • Iron
    29mg
  • Vitamin A
    706mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    1mg
  • Vitamin B9
    151mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    50mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    160mg
  • Manganese
    6mg
  • Phosphorus
    405mg
  • Selenium
    36mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp