Shrimp Risotto with Frizzled Proscuitto and Seared Scallops
Risotto is one of my favorite dishes to prepare – it works with so many different ingredients and is easy to throw together for a last-minute dinner with leftovers, fresh vegetables, and much of what you have in your pantry. I quickly thawed some frozen Shrimp and Sea Scallops in a collander in the sink under running water to create this version.
In a large skillet, saute:
3 Tablespoons Olive Oil
1/2 teaspoon Garlic, minced
1/2 Onion, minced
When onions soften, stir in:
1 cup Arborio Rice
Stir constantly until rice begins to brown.
Add 4 cups Seafood Broth in 1-cup increments, stir often and when liquid is almost completely absorbed, pour in next cup.
When 4th cup is almost absobed, add:
1 cup Fresh Tomatoes, diced
1/2 pound Shrimp Thawed
1/2 cup Vermouth
1 teaspoon Basil, dried (1 Tablespoon, if using fresh)
1/2 teaspoon Black Pepper, ground
Remove frizzled Proscuitto from pan, keeping warm in the oven (if you’re heating bread, too, set at 350 degrees.)
Sear 2 Sea Scallops per person in the same pan you fried the Proscuitto in.
Sprinkle with Salt and Pepper on both sides.
Fill bowls with Risotto, top with Proscuitto, then place 2 Scallops on top.
Drizzle with Lemon Olive Oil,and garnish with fresh herbs (we used Oregano).
Serve with warm bread.
|Fresh Seafood for sale at Pike Place Market, Seattle, WA|
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