Roasted Scallops With Shiitake Risotto
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 16 fresh scallops, 10/20
- 1 tablespoon butter
- 1 tablespoon oil
- 1 garlic clove, chopped
- 1 small onion, finely chopped
- 8 shiitake mushrooms, sliced (stem removed)
- 1 teaspoon sesame oil
- 1 tablespoon sunflower oil
- 400 g arborio rice
- 150 ml white wine
- 750 ml chicken broth, warm
- 1⁄4 tablespoon powder wasabi
- salt, in moderation
directions
- Cut scallops (along width) in 2 or 3 according to thickness. Cook scallops in blend of butter and oil for 1 minute per side. Sliced scallops should be lightly coloured but not overcooked. Set aside.
- Cook garlic and onion in same blended oil. Add shiitake mushrooms and mix well.
- Add rice and stir to coat with oil. Add wine and allow to evaporate, stirring.
- Lower heat, add one ladle of broth and stir until absorbed. Continue process one ladle at a time, until rice is cooked and creamy. Set aside.
- Mix together salt and powdered wasabit with a little hot water, blend into rice and serve immediately with roasted sliced scallops.
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RECIPE SUBMITTED BY
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