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

Prep Time
40 min
Yields
4 servings

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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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
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directions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

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.

Step 6

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

Step 7

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

Step 8

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.

Step 9

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

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