Paella Risotto with Sauteed Scallops
It is less common knowledge that there are two different types of sizes for scallops and with those sizes come corresponding names. The bay scallop and the sea scallop are the two scallop types. The seas scallop, which is what we used for our recipe, is much larger than the bay scallop. Bay scallops have a much sweeter flavor profile than the sea scallop, so we used the sea scallop to keep the savory flavor integrity of the dish.
Risotto is an Italian creamy rice, and the Paella Seasoning is a spice blend that is inspired by and for the famed Spanish food that brings with it comfort and warmth. This dish is full of those homey feelings, with the added pleasure of the sea breeze you can taste in those fried scallops. When making your risotto you can use water, but chicken broth or vegetable broth are better for the flavor aspect of things. You wouldn’t want to skimp out on the flavor! Our taste testers were very impressed with the many levels of flavor to this dish.
We served our scallops over the delicious Frankenstein’s monster of two food cultures that is Paella Risotto and everyone in our test kitchen really enjoyed this. You could serve them separately if you wanted, but the combined flavors are nearly magical when enjoyed together. Enjoy both Italian and Spanish cuisine influences all at once with this tasty meal.
- Risotto:
- 1 Tbsp olive oil
- 1/2 yellow or white onion
- 1 tomato, peeled and diced
- 1 red bell pepper, diced
- 4 garlic cloves
- Pinch of Kosher Salt
- 1 Tbsp Paella Seasoning
- 1 1/2 cups Arborio rice
- 1/4 cup white wine (dry)
- 4 cups low sodium chicken broth or stock
- Scallops:
- 1 Tbsp olive oil
- 2 Lbs Sea Scallops
- Pinch of Kosher Salt
- By hand or with a food processor, mince onion, pepper, tomato, and garlic.
- In a Dutch oven or large skillet, heat 1 Tbsp olive oil over medium heat. Add vegetable mixture along with a pinch of Kosher Salt. Cook 15 minutes, stirring often. Add Paella Seasoning and white wine and cook another 2 minutes.
- Stir in the rice and cook for 2 minutes. Turn heat to medium-low and add ½ cup chicken broth and cook until broth is absorbed. Continue adding broth, ½ cup at a time until the liquid is absorbed and the rice is al dente, about 2-25 minutes.
- Pat your scallops dry with a paper towel. Sprinkle a pinch of Kosher Salt on them. In a medium skillet, heat 1 Tbsp olive oil over medium-high heat.
- Add scallops to pan. Cook on each side 1-2 minutes, browned nicely.
- Divide the rice and scallops into even portions and serve.
