Junior Chef Noah’s Parmesan Risotto, Seared Scallops and Rapini

  • prep time40 min
  • total time 40 min
  • serves 4

This meal is the perfect blend of flavours. Creamy risotto accompanies tender, buttery scallops and gently bitter garlic rapini. An ideal dinner to try tonight!

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Directions for: Junior Chef Noah’s Parmesan Risotto, Seared Scallops and Rapini

Ingredients

Risotto

6 cups chicken broth

1 Tbsp olive oil

2 cloves garlic, minced

1 ½ cups Arborio rice

3 Tbsp white wine vinegar

½ cup finely grated Parmesan cheese

1 Tbsp unsalted butter

Salt and pepper, to taste

Rapini

1 Tbsp olive oil

1 clove garlic, minced

½ tsp chili flakes

1 bunch rapini

1 Tbsp butter

Scallops

1 Tbsp olive oil

12 - 16 large sea scallops

½ tsp salt

1 Tbsp unsalted butter

Juice of half a lemon

Directions

Risotto

1. Heat the broth in a medium saucepan until steaming. Remove from heat and cover to keep warm.

2. Heat oil in a large nonstick skillet over medium heat. Add garlic and cook for 1 minute. Add rice, stir to coat in oil and toast lightly, about 2 minutes. Add vinegar and cook until mostly evaporated, stirring often.

3. Add broth, 1/2 cup at a time, cooking and stirring between each addition until most of the broth has been absorbed, this will take about 25 minutes. Reduce heat to medium-low to maintain a gentle simmer.

4. Add Parmesan and butter; stir to incorporate. Season with salt and pepper. Cover and set aside.

Rapini

1. Heat oil in a large non-stick skillet over medium-low heat. Add garlic and chili flakes, cook one minute. Set aside in a small bowl. Increase heat to medium-high.

2. Add rapini to pan. Cook until wilted and tender, about 5 minutes. Remove from heat and add garlic mixture, tossing to coat.

Scallops

1. Heat oil in a large non-stick skillet over med-high heat.

2. Pat scallops dry with a paper towel and sprinkle both sides with salt. Add to pan and cook for about 2 to 3 minutes or until golden brown. Flip and add butter; continue to cook for another 2 minutes, until golden brown.

3. Squeeze lemon over scallops. Serve warm with risotto and rapini.

See more: Cheese, Dinner, Main, Rice/Grain, Seafood, Shellfish, Vegetables


https://www.foodnetwork.ca/recipe/junior-chef-noahs-parmesan-risotto-seared-scallops-and-rapini/23278/

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