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RECIPE
17 INGREDIENTS17 STEPS45MIN

Seared Scallops & Citrus Beet Risotto

4.5
4 Ratings

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This beautiful dish uses beets in three different ways to accompany buttery seared scallops amidst a creamy garlic sauce and barley risotto.
45MIN
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
6
Scallops
1
Meyer Lemon
to taste
3/4 cup
Pecorino Romano Cheese
4 oz
Goat Cheese
4 cups
Chicken Broth
to taste
Saffron Salt
or Truffle Salt
1/2 cup
Dry White Wine
1 Tbsp
Grapeseed Oil
1 tsp
3 Tbsp
1
Small  Yellow Onion
2 cloves
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
1256
FAT
62.9 g
PROTEIN
49.3 g
CARBS
122.6 g

Cooking Instructions

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Step 1
Preheat the oven to 300 degrees F (150 degrees C).
Step 2
Wash and peel the Beet (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 4
Mince the Garlic (2 clove). Finely chop the Yellow Onion (1) and mince the Fresh Chives (to taste).
Step 5
Grate the Pecorino Romano Cheese (3/4 cup).
Step 6
Rinse and pat the Scallops (6) dry with a paper towel. Season with Salt and Pepper (to taste) and place in the fridge until ready to cook.
Step 7
Heat the Chicken Broth (4 cup) 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 teaspoon) 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 tablespoon) 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 (1 cup). Cook for a few minutes, stirring often, until the rice is toasty.
Step 11
Immediately pour in the Dry White Wine (1/2 cup) 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 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 15
Pop a lid on the risotto and cut the heat off. Heat the Grapeseed Oil (1 tablespoon) 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 17
To plate the dish, spread a cup of risotto on a plate, and top with 3 scallops. Garnish with fresh Goat Cheese (4 ounce), Fresh Chives (to taste) and beets chips.

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Nutrition Per Serving
Calories
1256
% Daily Value*
Fat
62.9 g
81%
Saturated Fat
32.3 g
161%
Trans Fat
0.0 g
--
Cholesterol
149.1 mg
50%
Carbohydrates
122.6 g
45%
Fiber
10.6 g
38%
Sugars
31.9 g
--
Protein
49.3 g
99%
Sodium
3312.4 mg
144%
Vitamin D
0.3 µg
2%
Calcium
764.6 mg
59%
Iron
4.0 mg
22%
Potassium
843.7 mg
18%
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