Scallop Risotto Primavera
Weathervane scallops shine on a mix of risotto, fava beans, artichoke, asparagus, shallots, and baby kale with cotija cheese and a Pepian Verde sauce.
TIME: 45 minutes
SERVING SUGGESTION: Serves 2
FROM YOUR PANTRY
2 tbsp oil for cooking
Salt + pepper to taste
IN THE BOX
Weathervane Scallops
Arborio Rice • Shellfish + Vegetable Broth
Asparagus + Artichoke Hearts
Carrot Ribbons
Baby Kale
Shallots
Cotija Cheese
Herb Butter
Pipian Verde
Pepitas
Thai Basil Sprig
Lemon
STEPS
Note from the Local Ocean Kitchen - Risotto is a classic Italian preparation using short grain rice that is packed with starch. Cooking the rice in stages with warm stock draws the starch out into the sauce, making it seem creamy without using any cream.
Heat the Broth - In a medium saucepan, heat the broth to a simmer. Lower the heat so the broth stays hot while you cook the risotto.
Build the Risotto - In a separate, large, heavy-bottomed saucepan, heat ½ the herb butter along with 1 tablespoon olive oil over medium heat. Sauté for 2 to 3 minutes or until slightly translucent.
Add the rice to the pot and stir it with a wooden spoon so the grains are coated with the oil and melted butter. Sauté for a minute or so, until there is a slightly nutty aroma. Do not let the rice turn brown. Add a ladle (about 6 ounces) of hot shellfish and vegetable broth to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of the broth along with the shallots and repeat the process until all the liquid has been absorbed. The next few steps are started when a certain amount of the broth has been added to the pot.
Once you’ve added about ½ the broth, cook the scallops - Heat a nonstick pan over medium-high heat. Add 2 tablespoons cooking oil. Pat the scallops dry with paper towels and season with salt and pepper. Once the pan is hot but not smoking, add the scallops, giving adequate space between them to avoid overcrowding. Sear for about 1 ½ minutes per side – flip them to the other side once they are browned. Turn off the pan and they will finish cooking (about 1 ½ minutes longer). Pull them from the pan to rest while you finish the risotto (make sure to reserve any liquid that comes from them while resting – you’ll add it back into the rice later). If you don’t have enough space on the stove for a third pan, you may wait to until after you’ve finished the risotto to cook the scallops. Once the scallops have finished resting, drizzle the liquid from the scallop pan over the risotto for an extra boost of flavor.
Once you’ve added about ¾ the broth, add the asparagus and artichoke hearts to the pot with the risotto. Stir gently and continue cooking.
Once you’ve added the last of the broth to the pan, continue cooking until the liquid is almost completely absorbed. Stir in the remaining herb butter, carrot ribbons, baby kale, and 3/4 cotija cheese along with the liquid from the cooked scallops. Zest the lemon into the pan, add the pipian verde and stir together. Season to taste with salt and pepper.
To Serve – Slice or tear the Thai basil into thin strips. Divide the risotto evenly among large pasta or dinner bowls. Top with the scallops. Garnish with remaining cotija cheese, pepitas, and basil. Enjoy!
