FOOD
Cajun Scallops Risotto
Equipment
Ingredients
Directions
Serving Suggestions
- 2 medium pots
- Skillet
Ingredients
- 8 ounces scallops
- 3/4 cup arborio rice
- 1 green bell pepper, diced
- 4 ounces grape tomatoes, halved
- 2 tablespoons butter (tuscan herb preferred)
- 2 green onions, sliced, keeping white and green portions separate
- 2 ounces cheddar cheese, shredded
- 2 cloves garlic, minced
- 1 teaspoon cajun seasoning
- 1/4 teaspoon plus a pinch of salt, divided
- Pinch black pepper
- 3 tablespoons olive oil
- 4 cups water
Directions
- Pat scallops dry and season with a pinch of salt and black pepper.
- Bring water to boil in medium pot.
- Add olive oil to the other medium-high heat pot. Add rice and garlic, stir until rice is opaque, 1-2 minutes.
- Add 1 cup boiling water. Rice should just be covered by water. Stir often until water is nearly all absorbed.
- Add 1/2 cup boiling water. Stir often again until water is nearly all absorbed. Keep repeating, 18-20 minutes.
- Keep checking rice for tenderness. When rice has no more "bite" or crunch, remove from burner.
- Stir in butter, cheese, green portions of onions, salt and a pinch of black pepper. Cover and set aside.
- Add olive oil to medium-high heat skillet. Add scallops and cook 1-2 minutes per side. Remove scallops.
- Add olive oil to medium-high heat skillet. Add green bell pepper, tomatoes, white portions of green onions, cajun seasoning, 1/4 teaspoon salt, and a pinch of pepper. Stir occasionally, 3-5 minutes.
- Add 1/4 cup water and bring to a simmer until slightly thickened, 1-2 minutes.
- Remove from burner. Stir in scallops and butter. Plate dish, and serve!
Serving Suggestions
- Cover with Blackberry Chipotle sauce