Scallop Risotto with Shrimp Butter

After Christmas, there’s the grand New Year's Eve dinner, and this delightful risotto is perfect for such an occasion. It's flavorful, easy, and elegant.
Seafood is always better when fresh, but unfortunately, it's not always easy to find non-frozen options.
The cost of the recipe varies depending on the price of the seafood.

Neuza Costa

29 November, 2023

Ingredients:

• 10 fresh or thawed scallops without shells
• 6 medium-sized shrimp
• 1 garlic clove, halved
• 1 bay leaf
• 3 tablespoons of olive oil
• ½ onion, finely chopped
• 125 ml (4.23 fl oz) of white wine
• 40 g (1.41 oz) of butter, cut into small pieces
• Fresh parsley leaves
• 170 g (5.99 oz) of risotto rice
• 40 g (1.41 oz) of grated Parmesan cheese
• Salt to taste
• Pepper to taste

Instructions:

1. Remove the orange part from the scallop muscle.
   Season the scallops on both sides with salt and pepper.
2. In a saucepan, bring 700 ml (23.67 fl oz) of water to a boil.
   Add the garlic, a little salt, and the bay leaf.
   Once boiling, add the shrimp and cook for about 2 minutes until they change color.
   Remove the cooked shrimp with a slotted spoon to a plate and let cool.
3. Strain the shrimp cooking broth and set aside.
   Reserve 2 shrimp and peel the rest.
   Remove the intestinal tract from the peeled shrimp with a knife.
4. In a food processor, place the parsley leaves, butter pieces, and chopped peeled shrimp.
   Process until it forms a paste.
5. In a skillet, heat 2 tablespoons of olive oil over medium-high heat.
   Fry the scallops for about 1.5 to 2 minutes on each side until golden.
   Once sautéed, transfer them to a plate and drizzle with the remaining fat in the pan.
   Cover the plate to keep warm.
6. In another skillet, heat the remaining olive oil and sauté the onion over medium heat without browning.
   Add the rice and sauté until it begins to turn translucent.
7. Add the wine and let it simmer for 1 minute.
   Cook the rice over medium-low heat for about 20 minutes, gradually adding the shrimp cooking broth, stirring well after each addition.
   After the first broth addition, season the rice with pepper.
   If the shrimp broth is insufficient, add hot water.
8. When the rice is cooked and with the last addition of broth, adjust the seasoning with salt and pepper.
   As the rice becomes creamy, add the shrimp butter and mix well.
   Finally, add the fat used to sauté the scallops, the sautéed scallops, and the grated Parmesan cheese.
   Stir well for 1 minute and serve immediately.
   Garnish the dish with the reserved shrimp.

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The IntenseFlavour team wishes you a bon appetit!