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Seared Scallops with Saffron Risotto and Asparagus
Seared Scallops with Saffron Risotto and Asparagus

Seared Scallops with Saffron Risotto and Asparagus
A luxurious dish featuring perfectly seared scallops atop a creamy saffron-infused risotto, complemented by tender asparagus.
Seared Scallops with Saffron Risotto and Asparagus
Ingredients:
1
Servings
  • 200
    g
     scallop
  • 150
    g
     arborio rice
  • 100
    g
     asparagus
  • 0.5
    g
     saffron
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     chicken stock
  • 50
    g
     parmesan cheese
  • 30
    ml
     olive oil
  • 20
    g
     butter
  • 1
    item
     lemon
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 60 minutes
Seared Scallops with Saffron Risotto and Asparagus
Instructions:
  1. Heat olive oil in a pan over medium heat. Add finely chopped onion and garlic, sauté until translucent.
  2. Add arborio rice and stir for a few minutes until the rice is lightly toasted.
  3. Pour in a ladle of chicken stock and saffron. Stir continuously until the liquid is absorbed.
  4. Continue adding stock one ladle at a time, stirring constantly until the rice is creamy and al dente.
  5. Stir in grated parmesan cheese and butter. Season with salt and black pepper to taste.
  6. In a separate pan, heat olive oil over high heat. Season scallops with salt and pepper.
  7. Sear scallops for about 2 minutes on each side until golden brown and cooked through.
  8. Blanch asparagus in boiling water for 2-3 minutes until tender-crisp. Drain and season with lemon juice.
  9. Plate the risotto, top with seared scallops and asparagus. Garnish with lemon zest.
Nutrition Per Serving 1118 g Per 100g
Energy 898 kcal 80 kcal
Protein 48 g 4.3 g
Fibre 6 g 0.5 g
Salt 2 g 0.2 g
Sugar 5 g 0.4 g
Carbohydrates 80 g 7.2 g
Fat 45 g 4.0 g
  • 200
    g
     scallop
  • 150
    g
     arborio rice
  • 100
    g
     asparagus
  • 0.5
    g
     saffron
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     chicken stock
  • 50
    g
     parmesan cheese
  • 30
    ml
     olive oil
  • 20
    g
     butter
  • 1
    item
     lemon
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

Heat olive oil in a pan over medium heat. Add finely chopped onion and garlic, sauté until translucent.

Add arborio rice and stir for a few minutes until the rice is lightly toasted.

Pour in a ladle of chicken stock and saffron. Stir continuously until the liquid is absorbed.

Continue adding stock one ladle at a time, stirring constantly until the rice is creamy and al dente.

Stir in grated parmesan cheese and butter. Season with salt and black pepper to taste.

In a separate pan, heat olive oil over high heat. Season scallops with salt and pepper.

Sear scallops for about 2 minutes on each side until golden brown and cooked through.

Blanch asparagus in boiling water for 2-3 minutes until tender-crisp. Drain and season with lemon juice.

Plate the risotto, top with seared scallops and asparagus. Garnish with lemon zest.

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