Seared Scallops & Citrus Beet Risotto

18 INGREDIENTS • 17 STEPS • 45MINS

Seared Scallops & Citrus Beet Risotto

Recipe

4.5

4 ratings

This beautiful dish uses beets in three different ways to accompany buttery seared scallops amidst a creamy garlic sauce and barley risotto.

This beautiful dish uses beets in three different ways to accompany buttery seared scallops amidst a creamy garlic sauce and barley risotto.

Curious Fig

Armed with figs and curiosity, I pack combine my love of food an amazing culinary journey!

45MINS

Total Time

$6.76

Cost Per Serving

Ingredients

Servings

2

us / metric

6

Scallops

2

1

1

Meyer Lemon

to taste

90 g

Pecorino Romano Cheese

115 g

Goat Cheese

960 mL

Chicken Broth

195 g

to taste

Saffron Salt

or Truffle Salt

120 mL

Dry White Wine

1 Tbsp

Grapeseed Oil

1 tsp

3 Tbsp

1

Small Yellow Onion

2 cloves

to taste

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

1218

Fat

62.9 g

Protein

48.3 g

Carbs

112.5 g

Curious Fig

Armed with figs and curiosity, I pack combine my love of food an amazing culinary journey!

Cooking Instructions

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step 1

Preheat the oven to 300 degrees F (150 degrees C).

step 2

Wash and peel the Beets (2). Finely grate 1 of them, and slice the other thinly with a mandolin.

step 2 Wash and peel the Beets (2). Finely grate 1 of them, and slice the other thinly with a mandolin.

step 3

Zest the Meyer Lemon (1) and Orange (1). Juice the lemon.

step 3 Zest the Meyer Lemon (1) and Orange (1). Juice the lemon.

step 4

Mince the Garlic (2 cloves). Finely chop the Yellow Onion (1) and mince the Fresh Chives (to taste).

step 4 Mince the Garlic (2 cloves). Finely chop the Yellow Onion (1) and mince the Fresh Chives (to taste).

step 5

Grate the Pecorino Romano Cheese (90 g).

step 5 Grate the Pecorino Romano Cheese (90 g).

step 6

Rinse and pat the Scallops (6) dry with a paper towel. Season with Salt (to taste) and Ground Black Pepper (to taste) and place in the fridge until ready to cook.

step 6 Rinse and pat the Scallops (6) dry with a paper towel. Season with Salt (to taste) and Ground Black Pepper (to taste) and place in the fridge until ready to cook.

step 7

Heat the Chicken Broth (960 mL) in a pot over low heat. Place a stainless steel baking rack on top of a baking sheet. Spray it with cooking spray.

step 7 Heat the Chicken Broth (960 mL) in a pot over low heat. Place a stainless steel baking rack on top of a baking sheet. Spray it with cooking spray.

step 8

Toss the beets slices with Olive Oil (1 tsp) and a pinch of salt. Spread evenly on the baking rack and place into the oven to bake for about 20 minutes, or until the chips are cooked through and crispy.

step 8 Toss the beets slices with Olive Oil (1 tsp) and a pinch of salt. Spread evenly on the baking rack and place into the oven to bake for about 20 minutes, or until the chips are cooked through and crispy.

step 9

Melt the Butter (3 Tbsp) in a straight-sided pot over medium heat. Stir in the onions, garlic, and a pinch of salt. Cook for about 3 minutes, until the onions are soft and translucent.

step 9 Melt the Butter (3 Tbsp) in a straight-sided pot over medium heat. Stir in the onions, garlic, and a pinch of salt. Cook for about 3 minutes, until the onions are soft and translucent.

step 10

Add in the Arborio Rice (195 g). Cook for a few minutes, stirring often, until the rice is toasty.

step 10 Add in the Arborio Rice (195 g). Cook for a few minutes, stirring often, until the rice is toasty.

step 11

Immediately pour in the Dry White Wine (120 mL) and stir constantly until the wine is almost completely evaporated.

step 11 Immediately pour in the Dry White Wine (120 mL) and stir constantly until the wine is almost completely evaporated.

step 12

Pour in ¼ cup of stock at a time into the risotto, stirring often. Allow each ladle of liquid to cook into the rice before adding more liquid.

step 12 Pour in ¼ cup of stock at a time into the risotto, stirring often. Allow each ladle of liquid to cook into the rice before adding more liquid.

step 13

When you have about ½ cup of stock left, stir in 1/4 cup of grated beets and Saffron Salt (to taste).

step 13 When you have about ½ cup of stock left, stir in 1/4 cup of grated beets and Saffron Salt (to taste).

step 14

Incorporate the remaining liquid. Stir in the grated cheese, lemon juice, lemon zest, and orange zest. Taste and adjust seasonings as needed.

step 14 Incorporate the remaining liquid. Stir in the grated cheese, lemon juice, lemon zest, and orange zest. Taste and adjust seasonings as needed.

step 15

Pop a lid on the risotto and cut the heat off. Heat the Grapeseed Oil (1 Tbsp) in a heavy skillet over medium-high heat.

step 16

Cook the scallops for 1-2 minutes per side. Don’t disturb them as they cook! This will ensure they develop a nice crust on each side

step 16 Cook the scallops for 1-2 minutes per side. Don’t disturb them as they cook! This will ensure they develop a nice crust on each side

step 17

To plate the dish, spread a cup of risotto on a plate, and top with 3 scallops. Garnish with fresh Goat Cheese (115 g), Fresh Chives (to taste) and beets chips.

step 17 To plate the dish, spread a cup of risotto on a plate, and top with 3 scallops. Garnish with fresh Goat Cheese (115 g), Fresh Chives (to taste) and beets chips.

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