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Bay Scallops with Bell Peppers and Ginger Risotto

Ingredients

Instructions

  1. Add Ginger, Peppers, Pinch of Salt, a drizzle of EVOO to a blender and blend well.
  2. Slowly add in a little bit of water while blending to create a smooth velvety texture
  3. Pour into a small bowl and rinse out blender
  4. Add Sun-Dried Tomatoes to blender along with a drizzle of water and blend
  5. In a large pan add 1 Tbs EVOO and heat over medium heat
  6. Add Scallops and pan sear about 1 minutes on each side
  7. Add the Sun-Dried Tomato sauce to the Scallops, remove from heat and set pan aside
  8. Preheat 2 Tbs EVOO in a medium saucepan over medium heat
  9. When oil gets warm, add Onion and saute until golden color (approximately 3-4 minutes)
  10. Add Rice and stir for 1-2 minutes until toasted
  11. Add White Wine and cook until Wine is reduced or evaporated
  12. Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
  13. When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
  14. Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
  15. During the half way point of cooking the Risotto, add in the Pepper Sauce
  16. Taste and add more Salt if needed
  17. 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.

Notes

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.

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