Green Risotto with Seared Scallops

Hello, Everyone! How was your weekend? I had so much fun over the weekend playing Connect 4 and Candy Land with my little cousins. Okay, don’t be shock of what I will say next. This was my first time playing Candy Land. I couldn’t believe what I’d miss out all these years. Candy Land is SOooo much fun! It’s a highly recommended family pass time game, with kids or adults.

On the other hand, I had risotto for dinner last night. My body was craving for lots of carbohydrate as it is recovering from a long run I did during the morning.

This is a versatile dish as it could be vegetarian or seafood by leaving out or replace a couple of ingredients. And if you don’t love peas, you can omit the peas and just have white risotto with seared scallops. Even with just a few ingredients, green risotto is rich in flavor and take no more than 30 minutes to put together. As a quick and delicious dinner, it leaves me more time to play Candy Lane to make up for the lost time.

Green Risotto with Seared Scallops
Green Risotto with Seared Scallops
Green Risotto with Seared Scallops
Green Risotto with Seared Scallops-14
Green Risotto with Seared Scallops-20
Green Risotto with Seared Scallops
Green Risotto with Seared Scallops

Servings: 4
4 cups chicken or vegetable stock
2 3/4 cups fresh or frozen peas
2 tbsp sour cream
2 tbsp finely chopped or shredded mint
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
250g Arborio rice
12 large scallops
4 fresh mint leaves, to garnish
1 tbsp grated fresh Parmesan, to garnish
lemon wedges, to serve
Bring the stock to a boil and add the peas. Simmer for 1 – 2 minutes, or until tender. Remove with a slotted spoon and keep the stock at a simmer.
Blend 1 3/4 cups of the peas with the sour cream and 1 tbsp shredded mint in a food processor until smooth. Set aside.
Please the oil in a large shallow pan over low heat and cook the onion for 4 – 5 minutes, or until soft. Add the garlic and cook for 30 seconds. Stir in the rice and coat. Increase the heat to medium.
Add 1 cup stock to the rice mixture and cook, stirring constantly, until the liquid has evaporated. Add the stock 1/2 cup at a time until the rice is al dente and the mixture is creamy, about 20 minutes.
Meanwhile (5 minutes before the risotto is done), lightly season the scallops with salt and pepper. Heat a char-grill pan or frying pan with a little of oil over medium high heat. Add the scallops and sear on both sides until cooked to your liking.
Fold the pea purée and whole peas through the risotto when it’s done. Divide the risotto among serving bowls or plates and place the scallops on top. Sprinkle with the remaining mint, garnish with fresh mint leaves and Parmesan. Serve with a wedge of lemon.

Irene Signature

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44 Responses to Green Risotto with Seared Scallops

  1. Leah says:

    Looks amazing! Great job, Irene 🙂

  2. Lesley says:

    I’m a huge risotto fan so this is going onto my “must make” list! Yum!

  3. Irene, just absolutely beautiful. Scallops and peas…delicious.

  4. These photos are beautiful!!! This recipe sounds so delicious.. ! And congrats on discovering Candyland. I heard there is a new game similar to Candyland but made with Bacon. Haha!

    • Irene says:

      Oh new game?! I am sort of addicted to Candy Land. Anything similar will be on the look out. Family time should be more about board games rather than iPad and iPhone. Missing the old days.

  5. Not only does that sound delicious, it looks like it is really healthy too!

  6. scott2608 says:

    Where can I get takeout?! Photos look great!

  7. Rainbow Trail was my favorite! That dinner looks fantastic — so many vibrant colors.

  8. irena078 says:

    I tried that recepy and I love it. Simple, perfect for week nights.
    I have to check out that Candy Land – I am in the mood for something like that 🙂 althrow we have no littles in my family (at the moment or jet).
    And last but absolutely not least I wish I could do such a wonderful photos! I just can’t stop looking them…

    • Irene says:

      Thanks, Irena! As I am getting older, I get more sentimental. I long for the days where there’s less interaction with technology and more family interaction time of playing board games and laughing.

  9. Each time I read you and see your photos, and whatever time is, I’m hungry.
    Again, beautiful photos…
    Impressive ! 🙂

  10. Assia says:

    Fabulous pictures!

  11. parth893 says:

    Hi 😀 , My Weekend Was Awesome 😛 . Yeah Candyland Is Fun To Play ~~~ 😀

    Green Risotto with Seared Scallops …. Wow….Really Beautiful Photos.
    T_T You are great photographer 2 .
    Awesome i’ll tell my Sis Abt This Recipe 😀

  12. dietbeach says:

    Looks like a great combo, it’s only 9am but I could eat this right now!

    • Irene says:

      Hey, there’s no rule saying that you can’t have risotto for breakfast. This makes a well-balanced dish and that’s what you need from breakfast 🙂

  13. Hello:) First of thank you very much for stopping by my blog! Also I want to say that your blog is wonderful and it also includes lots of fascinating posts:)

  14. Kozo says:

    Don’t you hate it in Candyland when you get almost to the end, and get that broken cookie card. haha. Lovely dish. Scallops sound so good in this cold weather.

  15. petit4chocolatier says:

    Candyland brings back memories of playing it with my children. Love that game!! The risotto and scallops look heavenly delicious. Your pictures are outstanding 🙂

  16. gotasté says:

    What a creative way to make risotto and I love the combination of the ingredients. Your beautiful photos make my mouth water as always 🙂

    • Irene says:

      Hi Danny! How are you? How is work? Any more award, in parallel to Oscar?

      I like how green this dish look…just say it all. HEALTHY! 🙂

      • gotasté says:

        Thanks for asking my friend. I’m tired, work is getting harder, TV is now more about making money than providing entertainment…We only got 2 chances per year to participate in the awards. Promax Asia in dec and Promax World around Jun in New York.

        I love the touch of mint. That’s so creative and refreshing. I’m gonna try.

        How are you? Must be training hard for the upcoming marathon 🙂

  17. My French Heaven says:

    Incredible pictures as always Irene!! Your photography reminds me of a blog called “cannelle et vanille”. What do you use for lighting? Great creative skills!!!

    • Irene says:

      Hi Stephan! Aran from cannelle et vanille takes mesmerizing pictures. I am no where near that level. It would be fantastic if I could be one day. As for light, I borrow it from the sun that we all share, through a window. No dinero for some fancy photography lighting 🙂

  18. zoey101745 says:

    i love risotto and the “Green Risotto with Seared Scallops” looks great!

  19. liveblissful says:

    Love this! You take really beautiful pictures

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