Babe wanted Scallop risotto #shorts
Ingredients
- 4 shallots, finely diced
- 750ml chicken stick warm
- 60g butter
- 2 tbsp olive oil
- 200g arborio rice
- 50g parmesan cheese, grated
- 1 bunch chives, sliced thin
- 10 raw scallops
- 2 tbsp olive oil
- 30g butter
- 1/2 a lemon
Method
1. Add the chicken stock to a pot and over low-med heat to get it simmering.
2. In a separate large wide pot over med-high heat, add 30g butter and olive oil. Once the butter is melted, add the shallots and season with salt.
3. Saute this for 4-5 minutes, you are just looking to soften the shallots, you don't want any colour.
4. Next add the rice and stir, coating all the rice grains in the oil, you want to toast this for 2 minutes stirring constantly.
5. Now add the wine and stir until it's completely gone.
6. Add the stock one ladle at a time, stirring it in. Don't add any more until all of the previous ladle has gone.
7. After 3/4 of the stock is gone, start tasting the rice. You are looking for the rice to be cooked but to still have a bite.
8. When it is cooked, add the remaining butter and parmesan, and stir well.
9. Take it off the heat and stir through the chives
10. To cook the scallops, heat a nonstick pan over high heat and add some olive oil to the pan.
11. Season the scallops with salt on one side.
12. As the oil starts to smoke, add the scallops to the pan salted side down and don't move them.
13. After 2 minutes, you should start to see the golden colour up the sides. When you have good colour, flip them and add the butter.
14. Cook for 2 more minutes basting them with butter and finishing with the lemon.
15. To assemble, add your risotto to a plate, topped with the seared scallops and drizzle with the butter from the scallop pan.
Veal scallops with lemon sauce - italian recipe
Hello everybody from Sonia and welcome to Cucinaconnoi. Today I will propose you a simple and very popular dish: the veal scallops with lemon sauce. The ingredients we need for 4 portions are: 8 veal slices (preferably from first class meat cuts), the juice of a lemon, half glass of broth, 2 spoonfuls of flour, 40 grams of clarified butter, 2 spoonfuls of minced parsley, salt and pepper. Let's start cutting the scallops in order to make them oval-shaped, then we slightly tenderize them. Every meat slice must weigh between 60 and 70 grams. We add salt and pepper on both sides, then we slightly cover them in flour, also on both sides. Now we warm up some butter in a pan and we dip the first scallops, letting them cook on both sides for a couple of minutes. Once they're cooked, we go on cooking the remaining scallops this way. Once all the meat is cooked, we prepare the sauce. If the cooking grease is too much, we remove a part of it, then we add the lemon juice./ We bring the mixture to a boil, adding some broth, we let it warm up and then we place again the meat in the pan. /We let it cook a few minutes, till the sauce has got consistency; if necessary, we add some salt. Now the course is ready to be served. After placing the scallops on a serving dish and we pour the hot sauce over it, filtering it with a chinese strainer. / We finish spreading the meat with some minced parsley or with lemon slices previously dipped in parsley. For further information, I suggest you to visit our website cucinaconnoi.it. Bye from Sonia and see you to the next video-recipe. Welcome to CucinaConoi English, the YouTube channel of cucinaconoi.it, the popular Italian recipes website. Are you looking for a way to surprise your guests with a tasty original Italian recipe? Than you are on the right channel! Subscribe not to miss any new recipe clicking on this link Have fun preparing our recipes!
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How to Pan Sear Scallops with Christie Morrison | ATK Cooking School
Searing just might be the best way to cook scallops. Here's how to do it.
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