Scallops with Risotto Milanese
Seared scallops in shallot and white wine sauce with creamy Saffron risotto
Ingredients
For the scallops:
- 12 large scallops
- olive oil
- 4 cloves garlic, minced
- 1 shallot, minced
- 1/2 cup dry white wine
- 4 tbsp butter
- salt and pepper
For the risotto:
- 2 cups arborio rice
- 4 cups vegetable or chicken broth make sure it's hot
- 2 shallots, diced
- 1 cup white wine
- 1 cup freshly grated Parmesan Cheese
- 1/2 tsp Saffron
- 4 tbsp butter
- salt and pepper
Instructions
For the Risotto
- Heat the broth with Saffron in it. Finely dice the shallots and add them to a pan with some olive oil. I like to use my large braiser pot for this, it is nice and wide and deep. Cook the shallots for about five minutes then add the arborio rice to the pan. Cook for about two minutes, constantly stirring.Pour the wine in and cook for another couple of minutes until the rice absorbs it, then slowly start adding the broth. The broth needs to be hot and you need to stir it often, but just a few stirs and then you are good for a minute or two. Make sure your heat is medium to medium low. Season with salt and pepper and keep adding the broth as soon as the rice soaks up almost all the liquid. Cook for about 20 minutes until rice is perfectly cooked, still has a bite to it and it isn't too mushy. You will probably use up most of the broth and might even need a bit more. Once the rice is perfectly cooked turn the heat off and add the butter and the Parmesan cheese. Mix well.Top with scallops and enjoy!
For the scallops:
- While the risotto is cooking preheat a cast iron skillet and cover the bottom with some olive oil. Dry the scallops with a paper towel and season with salt and pepper. Sear them in the pan for about 2 minutes on each side, until they get a nice golden brown color. Don't crowd the pan, I did mine in two times. While the scallops are searing, mince the shallot and the garlic. Little reminder, don't forget to stir the risotto. Once the scallops are cooked add a bit more oil to the pan and the shallots and cook them for 3-4 minutes, scraping at the bottom of the pan, add the garlic and cook for another 30 seconds then add the wine and deglaze the pan. Cook for a couple of minutes then add the butter and turn off the heat. Stir for a minute then pour over the scallops. Serve immediately.