Seared Scallops and Asparagus Risotto

Recipe

Main Dish
Seared Scallops and Asparagus Risotto

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5 out of 5 stars
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16 ratings

Recipe Data

4
Servings
5min
Prep
50min
Total

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    Description

    Classic cheesy Italian risotto gets an update with fresh lemon juice, asparagus, and seared scallops. 

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 lbs.fresh asparagus, trimmed
    4 c.Hy-Vee 33% less-sodium chicken broth
    ½ c.Hy-Vee salted butter, divided
    ½ c.Hy-Vee Short Cuts chopped white onions
    1 ½ c.Arborio rice, dry
    ½ c.dry white wine, such as Chardonnay
    ½ c.Hy-Vee shredded Parmesan cheese, plus additional for garnish
    1 tbsp.Gustare Vita olive oil
    1 lbs.Fair Trade fresh sea scallops
    Lemon zest, for garnish
    Lemon wedges, for serving
    Hy-Vee salt
    Hy-Vee ground black pepper

    Things To Grab

    • Large stockpot
    • Collander
    • Bowl of ice water
    • 2-quart saucepan
    • 4-quart saucepan
    • Heavy skillet
    • 4 serving plates

    Directions

    1. Cut asparagus spears lengthwise in half. Then, cut into 2-inch lengths. Cook asparagus, covered, in lightly salted boiling water for 2 minutes. Drain. Quickly chill in ice water; drain again and set aside. 

    2. Bring broth to boiling in a 2-quart saucepan; reduce heat. Simmer, covered, while preparing risotto.

    3. Melt 1/4 cup butter in a 4-quart saucepan over medium heat. Add onions. Cook for 3 to 5 minutes or until onions are softened, stirring occasionally. Add rice to onions in saucepan; cook for 3 to 5 minutes or until rice is golden brown.

    4. Remove saucepan from heat; add wine. Return saucepan to heat and cook until wine evaporates. Carefully stir 1/2 cup hot broth into rice mixture. Cook over medium heat until liquid is absorbed, stirring frequently. Continue adding broth, 1/2 cup at a time, and stirring frequently until the broth is absorbed each time. Stir in remaining 1/4 cup butter, 1/2 cup cheese and asparagus; heat through.

    5. Heat oil in a heavy skillet over medium-high heat. Add scallops and sear about 4 minutes or until opaque, turning once halfway through.

    6. Divide risotto among four serving plates. Top with scallops. Garnish with lemon zest and additional Parmesan cheese, if desired. Squeeze lemon wedges over scallops before serving. Season scallops to taste with salt and black pepper. 

    Nutrition facts

    Servings

    680 Calories per serving

    Amounts Per Serving

    • Total Fat: 31g
    • Cholesterol: 100mg
    • Sodium: 680mg
    • Total Carbohydrates: 69g
    • Protein: 30g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 15%
    0%
    Vitamin D 0%
    0%
    Potassium 10%

    Recipe Source:

    Seasons March 2019