Recipe courtesy of Tyler Florence
Show: Food 911
Episode: Risotto Rescue
Print
Total:
45 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 2 cups fresh peas, cooked (if using frozen, rinse under cool water to thaw)
  • 8 cups chicken stock, heated
  • 5 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 stalk celery, finely chopped
  • 1/4 cup finely chopped shallots
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons butter, room temperature
  • 1/2 cup grated Parmesan
  • 1 pound diver scallops

Directions

Put 1 cup peas and 1/3 cup chicken stock into a blender and blend until smooth; set aside. Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add celery and shallots and cook, stirring, for 5 minutes, until soft. Stir in rice, making sure to coat all the rice grains with the oil. Add wine and cook until most of the liquid has evaporated. Ladle in 1 cup of hot stock. Using a wooden spoon, stir gently until most of the stock has been absorbed. Keep adding stock, a cup at a time, and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.) Season with salt and pepper. Stir in the butter and Parmesan. Gently fold in the pea puree and remaining 1 cup whole peas. Taste for seasoning. Remove from the heat and cover while you sear the scallops.

Set a large nonstick saute pan over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter. Pat the scallops with paper towels to make sure they are very dry. Season on both sides with salt and pepper. Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4 to 8 minutes depending on the size of your scallops.

Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops. Garnish with the Spring Green Salad, Parmesan, and olive oil. Serve immediately.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Lobster Risotto with Day Boat Scallops, Shiitake Mushrooms, Peas, and Pea Tendrils

Recipe courtesy of Sports Grille Boston

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Red Wine Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Sweet Pea Crostini

Recipe courtesy of Giada De Laurentiis

Sweet Pea Dip

Recipe courtesy of Michael Symon

Marlin with Sweet Potato Lime Risotto

Scallops with Thai-Scented Pea Puree

Recipe courtesy of Nigella Lawson

Swiss Chard and Sweet Pea Manicotti (Winter)

Recipe courtesy of Giada De Laurentiis

Risotto

Recipe courtesy of Eddie Russell

On TV

So Much Pretty Food Here