For 4 Servings
- 8 large scallops
- 1 ½ cups white wine
- 4 to 6 cups of vegetable stock or fish stock
- 1 onion finely diced
- 1 garlic clove finely diced
- 4 tablespoons butter
- 1 ½ cups risotto
- 1 teaspoon each dill, parsley, mint, rosemary, thyme, basil
- extra virgin olive oil
- Salt and pepper to taste
In a saucepan, warm broth over low heat.
Warm the olive oil in a large saucepan over a medium-high heat. Stir in onion
and garlic and cook until soft. Add rice, stirring to coat for approximately
3-4 minutes. When the rice looks golden in color, pour in 1 cup of the wine,
stirring constantly until the wine is absorbed. Ladle in about ½ cup of the
warm broth, the herbs, salt & pepper, stir to mix in all the ingredients and
continue stirring until the liquid is absorbed. You will continue to add liquid a
little at a time until the risotto is cooked through and creamy (approximately
In a separate saucepan, on high heat a little extra virgin olive oil, add the
scallops and sear for 2-3 minutes until golden brown, turn over and do
the same on the other side and finish off with the remainder of the wine,
cooking off the scallops until done (approximately 1-2 minutes).
To serve, over low heat add the butter to the risotto and stir until
incorporated into the risotto. If the risotto is dry, add a little more of the
stock and heat through.
Plate the risotto onto your serving dishes and top with the scallops.