A recipe is a story that ends
with a good meal
The secret ingredients is always cheese
Play Video
Scallops Parmesan Risotto
Scallops Parmesan Risotto is a delectable dish that combines the succulent taste of seared scallops with the creamy, cheesy goodness of Parmesan risotto. With Happy Valley’s Parmesan Cheese, this dish will be rich, flavorful, and perfect for special occasions or when you want to treat yourself to a gourmet meal at home.
Total Time
40 minutes
Prep Time
5 minutes
Cook Time
35 minutes
Ingredients
- PARMESAN RISOTTO:
- 40 grams Happy Valley Parmesan cheese
- 1 tablespoon butter
- 2 cloves garlic or 1 small shallot (minced)
- 180 grams arborio rice
- 125 ml water / white wine
- 700-800 ml of chicken broth
- SEARED SCALLOPS:
- 1 tablespoon olive oil
- 350 grams scallops
- SAUTEED SPINACH:
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 120 grams spinach
- BROWN BUTTER:
- 3 tablespoon butter
Directions
- In the saucepan, add olive oil, garlic and shallots, saute until fragrant. Add white wine / water, arborio rice, and chicken stock. Add chicken stock about 125ml at a time, stir after each addition until the stock is reduced. Add butter, salt, black pepper, Happy Valley Parmesan Cheese, cook until the rice is soft and creamy.
- Heat non-stick pan, add olive oil, scallops, and salt. Flip the scallops after 2-3 minutes. Sear until scallops are golden brown and cooked.
- Heat the pan over medium heat, add olive oil, garlic, and spinach. Stir until it wilted.
- For brown butter, put 3 tbsp of butter in a pan over medium heat, stir until it looks golden and foamy. Drizzle over the risotto, scallops, and spinach.
Reviews by customers 5/5
★★★★★ 5/5
