Get ready to elevate your cooking with this irresistible scallop risotto, packed with rich flavors and the bold kick of SKORDO Paella Seasoning! This dish brings together perfectly seared scallops, tender rice, and vibrant vegetables, all enhanced by the unique, zesty blend of spices in the paella seasoning. Whether you’re a seasoned cook or a kitchen newbie, this easy-to-make recipe will have your taste buds dancing with every bite. SKORDO’s Paella Seasoning adds an unforgettable depth of flavor that will transport your meal straight to the heart of Spain.
Ingredients:
- 1 tablespoon olive oil
- 3/4 pound scallops
- 1 small Spanish onion diced
- 2 garlic cloves peeled and minced
- 1 1/2 cups arborio rice
- 1 medium roma tomato diced
-
Kosher salt and coarse black pepper
- 1/2 cup dry white wine
- 2 tablespoons SKORDO Paella Seasoning
- 4 cups chicken stock or broth warmed
- 1 cup frozen peas thawed
- 1/2 cup shredded Parmesan cheese
- 1 tablespoon fresh chopped parsley
- 1 lemon cut into wedges
Directions:
- Heat a large pot or skillet with high sides over moderate heat. Once hot, drizzle in the oil and cook the scallops in batches. Sear the scallops on both sides for 2-3 minutes per side, until golden and just cooked through. Remove the scallops from the skillet and set them aside on a plate.
- Add the onion and garlic to the same skillet and cook for 1 to 2 minutes until softened. Stir in the rice, coating it fully with the oil and onions. Season with a large pinch of salt and black pepper. Add the tomatoes and cook until the rice has lightly toasted and the tomatoes have softened.
- Meanwhile, pour the wine into a measuring cup or small bowl and stir in the SKORDO Paella Seasoning. Allow it to steep for a few minutes to bloom the flavors. Add this mixture to the pot and deglaze, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook until the wine has almost evaporated completely.
- Keep your stock warm in a small saucepan over very low heat. Using warmed stock is essential for properly cooking the rice. Add a ladleful of warm stock to the risotto and stir.
- Once the stock has almost completely evaporated, add another ladleful. Stir occasionally to ensure the rice doesn’t stick or burn. Continue adding the stock, one ladle at a time, until the rice softens, cooking for about 20 minutes. The rice should puff up but still have a soft bite to it. It should not be mushy.
- Taste and adjust the seasoning, adding more salt or pepper if needed. Add the peas and cook until they are heated through, about 5 minutes. Gently place the cooked scallops into the risotto.
- Remove from heat and serve onto plates or bowls. Garnish with parmesan, parsley, and a lemon wedge. Enjoy!
See More from our SKORDO Spring Dinner Potluck here!
