These Bay Scallops with Bell Peppers and Ginger Risotto are easy to make. Each bite is so luscious and velvety, it will definitely leave you wanting more!
What time is it? 7:55 according to the clock below… which means it’s Risotto time!
Do you like my creativity using the Risotto to make the shape of a clock? Wait til you see what else I have up my sleeve for future recipes… 🙂
Risotto is one of my favorite easy dishes to make because it’s so versatile.
You can mix so many different ingredients into it each time you make it, that it’s almost impossible to get sick of eating this. 🙂
Today I decided to mix a sauce made with Peppers, Ginger, Salt, and EVOO into the Risotto as it was cooking to kick up the flavor a notch.
Then I sautéed some Scallops and mixed them into a Sun-Dried Tomato Sauce, combining this at the very end to the Risotto.
Wow. Wow. Wow!
The medley of flavors will dance on the tip of your tongue as you devour every savory bite!
You guys are going to love this Risotto! It’s:
- Easy to make
- and totally Orgasmik!
If you try this recipe let us know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #orgasmikcooking on Instagram! We LOVE seeing what you guys cook up. 🙂
Bay Scallops with Bell Peppers and Ginger Risotto
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2
- Category: Seafood
- Cuisine: Italian
- 16 – 20 Bay Scallops
- 3 Tbs EVOO
- 1/4 of a finely chopped Onion
- 1 cup Arborio or Carnaroli Rice
- 1/2 cup Dry White Wine
- 3 cups hot Vegetable Broth or Water
- 1 thumb Ginger peeled
- 5 Baby Bell Orange, Red, and Yellow Sweet Peppers
- 1/2 cup Oven Roasted Sun-Dried Tomatoes
- 1 tsp Sea salt
- Add Ginger, Peppers, Pinch of Salt, a drizzle of EVOO to a blender and blend well.
- Slowly add in a little bit of water while blending to create a smooth velvety texture
- Pour into a small bowl and rinse out blender
- Add Sun-Dried Tomatoes to blender along with a drizzle of water and blend
- In a large pan add 1 Tbs EVOO and heat over medium heat
- Add Scallops and pan sear about 1 minutes on each side
- Add the Sun-Dried Tomato sauce to the Scallops, remove from heat and set pan aside
- Preheat 2 Tbs EVOO in a medium saucepan over medium heat
- When oil gets warm, add Onion and saute until golden color (approximately 3-4 minutes)
- Add Rice and stir for 1-2 minutes until toasted
- Add White Wine and cook until Wine is reduced or evaporated
- Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
- When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
- Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
- During the half way point of cooking the Risotto, add in the Pepper Sauce
- Taste and add more Salt if needed
- Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), stir in the Scallops and Sun-Dried Tomato Sauce to the Risotto.
Make sure your Vegetable Stock stays hot. It’s important to add a little bit of the hot Vegetable Stock at a time so the rice is cooked slowly and the stock gets absorbed. This method releases the rice’s starches, producing a velvety, creamy dish.
It’s very important to keep stirring the Risotto as it’s cooking, especially as the stock gets absorbed, to prevent scorching.
If you run out of Vegetable Stock and you find this is too dry at the end, you can add in a little hot water as a substitute.
For this Risotto I chose to not add any butter or parmesan, you can add this to your liking if you wish.