Use day boat scallops. Time consuming part is stirring the risotto.
Spice-Crusted Scallops
1.Toast spices in dry skillet over medium heat till fragrant and coriander seeds are light golden, about 3-4 min. Coarsely grind in spice grinder or mortar then pour onto plate.
2. Heat oil in non-stick fry pan over med-high heat. Season scallops with salt and dredge both sides in spice mix.
3. Cook scallops till golden underneath, about 3 min then flip and cook till just cooked through, 2-3 min. Serve them with a drizzle of spiced pan juices.
Risotto
1. Bring broth to boil, covered. Add saffron and reduce to a bare simmer, covered.
2. Melt butter over med heat in heavy-bottomed 8 qt pot. Add onion; cook till translucent and turning golden, 10 min. Stir in thyme, add rice and cook, stirring constantly, till edges of grains look translucent, about 2 min.
3. Add wine and slat to rice and cook, stirring, till wine is completely absorbed. Add 1 cup hot broth and simmer, stirring, till absorbed; reduce heat to med-low if mixture starts to boil.
4. Keep adding broth, a ladle at a time, stirring until each addition is absorbed before adding the next, until rice is just tender to the bite and still slightly soupy, 15 to 30 min. You may have broth left over.
Remove rice from heat and stir in cheese and creme fraiche (or plain yogurt), 2 tbs chives, the preserved lemon, and Aleppo pepper. Serve immediately with scallops. Scatter more chives on top.
really takes 2 people so one can make the scallops while the other stirs the Risotto.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 456 | ||
Calories from Fat: 58 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 69.5mg | 21 % | |
Sodium 328.1mg | 11 % | |
Potassium 675.9mg | 18 % | |
Total Carbohydrate 64.2g | 19 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 59.7g | ||
Protein 31.8g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 456
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