Friday, February 15, 2013

Risotto with Bay Scallops

Bay Scallops!  Who knew?  These are so much better than sea scallops for our family.  I was nervous trying this out, because I know Aaron doesn't like sea scallops, and I was afraid we were going to crash and burn.  This, however, was a huge success.  This was delicious, easy, and although requires a lot of stirring, it's risotto and totally delicious.  I have tried risotto before, and I didn't let it cook enough, because I was worried about over cooking it.  This time I didn't have that problem.  This was creamy and delicious.  We found this recipe in Michael Symon's Live to Cook cookbook.  Aaron and I gave this an 8, and the boys, who said it was their favorite rice ever, gave this a 9.

2 T olive oil
1 onion, mined
2 garlic cloves, minced
1/2 c diced prosciutto (I used bacon)
1 c Arborio rice
1 generous pinch of saffron
1/2 c dry white wine (I used chicken broth)
3-4 c chicken stock, kept warm
1/2 lb bay scallops
1/4 c sliced flat leaf parsley leaves
1 T unsalted butter
2 T grated Parmesan

Heat the olive oil in a 4 quart saucepan over medium heat.  Add the onion and sweat it for 2 minutes.  Add the garlic and sweat it for 2 minutes more.  Add the bacon and cook until it crisps, about 1 minute (I had to cook this longer than 1 minute so my bacon would crisp).  Add the rice and let it toast slightly in the hot fat, about 1 minute, stirring with a wooden spoon. 
Reduce the heat to low, add the saffron and wine, and stir continuously until most of the wine has cooked off.  Add 1 c of the stock and stir continuously until the liquid has cooked off, about 3 minutes.  Add another cup of stock and repeat the process.  Taste the rice.  Continue to add stock in 1/4 c increments until the rice is tender and the risotto is creamy.
Add the scallops and continue to stir for 2 minutes, or until the scallops are heated through.  Remove the pan from the heat and stir in the parsley, butter, and cheese and serve immediately.


  1. Do sea scallops taste that much different than bay scallops??

  2. This was actually real good. But after I ate the leftovers at work, I left the container at work over the weekend. That was NOT a good choice :(