Scallops Risotto with Saffron and Peas

Use large scallops for this dish; if you cannot find them, cook smaller scallops for about a minute less.

RECIPE LEVEL: EASY	COOKING TIME: 30 MINUTES
SERVINGS: 4	CUISINE: US

Ingredients:

• 1 lb (500 g) Peas, shelled
• 2 tbsp (30 mL) olive oil
• ½ cup (125 mL) chopped shallots
• 1 tsp (5 mL) chopped garlic
• 1½ cups (375 mL) risotto rice
• ½ cup (125 mL) white wine
• ½ tsp (2 mL) saffron
• 6 cups (1.5 L) hot chicken stock
• 1 tsp (5 mL) grated lemon rind
• ¼ cup (60 mL) grated Parmesan
• 1 tbsp (15 mL) unsalted butter, diced
• Salt and freshly ground pepper

SCALLOPS

• 12 jumbo scallops
• 2 tbsp (30 mL) chopped chervil

How to cook

1. Prep the Beans & Stock

Blanch beans: Boil the beans for 2 minutes, plunge them into cold water, peel, and set aside.
Prep stock: Stir saffron into your hot chicken stock.

2. Cook the Risotto

Sauté base: Heat oil in a pot. Sauté shallots and garlic for 2 minutes. Stir in the rice for 1 minute, then pour in the white wine and let it cook down.
Simmer: Add hot stock ½ cup at a time, stirring continuously until absorbed before adding more. Cook for 18 to 20 minutes until rice is tender.
Finish: Stir in the beans during the last 2 minutes. Turn off the heat and mix in butter, Parmesan, lemon zest, salt, and pepper.

3. Sear the Scallops (While Risotto Cooks)

Heat a heavy nonstick skillet over high heat. Season scallops with salt and pepper.
When the pan is very hot, add the scallops and sear for 2 minutes until golden brown on the bottom.
Flip the scallops, turn off the heat, and let them sit in the pan for 3 minutes to cook through gently.

4. Assemble & Serve

Divide the risotto among 4 shallow bowls.
Place the seared scallops on top and sprinkle with fresh chervil. Enjoy!