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RECIPE
18 INGREDIENTS 17 STEPS 45min

Seared Scallops & Citrus Beet Risotto

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.
Seared Scallops & Citrus Beet Risotto Recipe | SideChef
This beautiful dish uses beets in three different ways to accompany buttery seared scallops amidst a creamy garlic sauce and barley risotto.
Armed with figs and curiosity, I pack combine my love of food an amazing culinary journey!
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Armed with figs and curiosity, I pack combine my love of food an amazing culinary journey!
45min
Total Time
$6.64
Cost Per Serving

Ingredients

Servings
2
US / METRIC
6
Scallops
1
Meyer Lemon
3/4 cup
Pecorino Romano Cheese
1/2 cup
Goat Cheese
4 cups
Chicken Broth
to taste
Saffron Salt
or Truffle Salt
1/2 cup
Dry White Wine
1 Tbsp
Grapeseed Oil
3 Tbsp
2 cloves
to taste
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Nutrition Per Serving

VIEW ALL
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 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 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 (3/4 cup) .
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 (4 cups) 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 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 (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 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 17
To plate the dish, spread a cup of risotto on a plate, and top with 3 scallops. Garnish with fresh Goat Cheese (1/2 cup) , Fresh Chives (to taste) and beets chips.

Rate & Review

4.5
4 Ratings
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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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