Recipes
Seared Scallop with Assorted Mushroom and Asparagus Risotto
Seared Scallop with Assorted Mushroom and Asparagus Risotto
Recipe Details
Step by Step Instructions
Step 1
Pat dry the scallops and season with salt and black pepper
Step 2
In a pot, bring the water to boil and blanch the asparagus for 2 minutes then place in cold water to let cool. Drain and set aside
Step 3
In a pan, add some oil under high heat. Cook the scallop until golden brown on both sides and set aside
Step 4
In a pot, add 1 box Swanson Clear Chicken Broth 1L and bring it to simmer. Reduce the heat to low and keep the temperature
Step 5
In a shallow pan, add some oil on a medium high heat. Sauté the garlic and onion until fragrant
Step 6
Add the mushroom and rice
Step 7
Gradually add the chicken broth (just add enough to cover the rice) and cook until the rice has absorbed the broth. Repeat the step until the rice is tender
Step 8
While adding the last batch of the chicken broth, add the whipping cream, Italian seasoning, lemon zest and lemon juice
Step 9
Cook until the liquid has reduced to half, add the parmesan cheese and quick stir
Step 10
Add the asparagus and gently toss well
Step 11
Transfer the risotto on the plate and top with the scallops
Step 12
Sprinkle some extra parmesan on top
Step by Step Instructions
Step 1
Pat dry the scallops and season with salt and black pepper
Step 2
In a pot, bring the water to boil and blanch the asparagus for 2 minutes then place in cold water to let cool. Drain and set aside
Step 3
In a pan, add some oil under high heat. Cook the scallop until golden brown on both sides and set aside
Step 4
In a pot, add 1 box Swanson Clear Chicken Broth 1L and bring it to simmer. Reduce the heat to low and keep the temperature
Step 5
In a shallow pan, add some oil on a medium high heat. Sauté the garlic and onion until fragrant
Step 6
Add the mushroom and rice
Step 7
Gradually add the chicken broth (just add enough to cover the rice) and cook until the rice has absorbed the broth. Repeat the step until the rice is tender
Step 8
While adding the last batch of the chicken broth, add the whipping cream, Italian seasoning, lemon zest and lemon juice
Step 9
Cook until the liquid has reduced to half, add the parmesan cheese and quick stir
Step 10
Add the asparagus and gently toss well
Step 11
Transfer the risotto on the plate and top with the scallops
Step 12
Sprinkle some extra parmesan on top