Scallop Risotto - FOX 10 News |

Scallop Risotto

Posted: Updated:


4ea. U-10 Scallops

1C cooked Sushi rice

1T fine chopped lemon grass

1 oz. small diced white onion

1 oz. small diced lemley tomato

1t minced garlic

¼ C white wine

½ C coconut milk

¼ C fish stock

¼ C small sunburst squash

¼ C blanched Asparagus

1 T grated parmesan-reggiano

Shaved parmesan-reggiano for garnish

1 t chopped Italian parsley for garnish

Salt and pepper to taste


1. Preheat sauté skillet on high.

2. Cover bottom of pan with oil.

3. Season scallops with salt and pepper and sear, dropping the temperature to medium.

4. Cook until golden brown, flip, and cook until done.

5. Preheat a 2nd sauté pan on high, lightly oiled.

6. Sauté onion, tomato, lemongrass, and garlic.

7. Add squash, asparagus, and rice and gently stir until coated with fat.

8. Add stock and coconut milk.

9. Reduce to desired consistency.

10. Add herbs and grated parmesan.

11. Plate.

Powered by WorldNow

511 W. Adams St.
Phoenix, AZ 85003

Phone: (602) 257-1234
Fax: (602) 262-0177

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices