Potatoes Pastas and Grains ·
Seafood ·
SELECT Medium olive oil ·
Sicilian Lemon balsamic ·
Vegetables ·
Grilled Scallop and Vegetable Risotto
Grilled Scallop and Vegetable Risotto
Submitted by Denise Walburg
Potatoes, Pastas and Grains
Ingredients
- 1 1/2 cups broccoli florets
- 1/2 red onion, sliced
- 1 red pepper, julienne
- 1 yellow pepper, julienne
- 1/2 lb asparagus, stems trimmed
- Fustini's Medium SELECT olive oil
- 10 large scallops, thawed, rinsed, foot removed
- Kosher salt and freshly ground black pepper
- 1/4 cup white onion, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 3 cups vegetable or chicken stock
- 1/2 cup Fusitni's Sicilian Lemon balsamic
- 1/4 cup grated parmesan cheese
Directions
- Preheat the grill to medium-high heat. Place all veggies on a tray and lightly drizzle with olive oil. Season with salt and pepper. Place on the grill and cook until softened and charred. (it helps to use a tray or grill mat to get the grill marks without veggies falling through). Remove from heat and keep warm.
- Meanwhile, heat more olive oil in a saucepan. Add onions and cook until translucent. Add arborio, stir, and continue to cook until rice becomes translucent (leaving a white dot in the middle of the kernel). Stir in wine. Continue to cook until most of the liquid has reduced. Add 1 cup of broth, and continue stirring until the liquid is almost gone. Repeat until arborio is al dente. Add balsamic and cook down the liquid one more time. Remove from heat and add parmesan.
- When the veggies are cool enough to touch, chop them up into bite-size pieces and stir into the risotto. Pat scallops dry, season with salt, pepper, and a drizzle of olive oil.
- When the risotto is almost done, add scallops to the hot grill and sear both sides for about 2-3 minutes, depending on size until cooked to the desired doneness. Serve atop vegetable risotto.
Leave a comment