Creamy garlic spinach risotto with seared garlic scallop and shrimp
One of my favorite dishes to cook
is risotto. It is quick and easy one pot dish and, just like pizza, you can come up with your own flavor and be creative with it. Creating your own flavor is fun, and with just a little bit of tweaking, you can make thousands of flavors with risotto.
Another good thing about risotto is that not only quick and easy dish but also it does not call for lots of ingredients. So, I can cook with whatever vegetables I can find in our fridge.
Before you will try out your own flavor search, it makes easier if you know how to make the basic risotto. So, here is the recipe for basic risotto. When you make risotto with your own flavor, all you need is to match the wine for deglaze the pan with protein source you would use or key ingredients of risotto's flavor and build your own risotto.
<Basics risotto recipe>
1. Cook vegetable,and when vegetable gets soften up, add kosher salt and black pepper
2. Add arborio rice
3. Cook rice till center of rice grain gets translucent
4. Add wine and stir rice and vegetable in the pan and let the wine evaporate and add broth and keep stirring until aldante (until you have a little bit of bite to it,not mushy)
5. turn off the heat,remove from the heat source, and add about 1 table spoon of butter and grate Pecorino Romano cheese with microplane grater over the pan
6. Enjoy!
Usually,it takes 30 minutes from start to finish.Very easy,very tasty.
I have mentioned it makes easier if you know what wine would work for what key ingredients of flavor or protein source above. Personally,if I use beef,I would use red wine and beef broth pair, if I use chicken or sea food or vegetable, I go for white wine or sherry with chicken broth pair.
Recently, I had some baby spinach I wanted to use up in the fridge, and I have made spinach risotto and it came out real good so,I thought I would share the recipe with you.
So, how do you make Creamy garlic spinach risotto with seared garlic scallop and shrimp? Here is how.
Creamy garlic spinach risotto with seared garlic scallop and shrimp..
1. Add 2 handful of baby spinach, 1C of chicken broth to food processor and puree them
2. Set the heat to medium high and,to the big wide pan, drizzle Extra virgin olive oil and grate 1 clove of garlic over the pan and stir
3. When the pan is fragrant, add chopped 1/2 yellow onion and stir and cook the onion with the garlic in the pan
4. Add 1C of Aborio rice and stir
** My favorite arborio rice is Della's Italian style Arborio rice. It is gluten free, cholesterol free,fat free,and it comes out very creamy and love this brand. Risotto made with 1C of Arborio rice would yield about 3 adult servings.
5. When rice gran center had translucent look, add splash of white wine and stir and let the wine evaporate
6. To the rice in the pan, Add 2 1/4C of chicken broth and keep stirring
7. Add spinach-chicken broth puree into the rice pan, and keep stirring
** Taste the rice and see if you need more cooking time.
** Add more chicken broth and keep adding it if needed more.
8.When risotto is at good texture, add 1/4C heavy milk and stir
9. Take the pan off from the heat and add 1tbs of butter,grate the pecorino romano cheese over the pan and stir
10.Risotto part is done.
<Seared garlic scallop>
** When you cook scallop, pick sea scallop not bay scallop. For me, personally, bay scallop is easy to over cook and tough and chewy and I prefer to cook sea scallop which is tender,sweet,tasty scallop.
** When you cook scallop, a few things to consider.
1. Make sure scallop is fully thawed, and be at room temperature. This apply to cook steaks too.
2. Make sure scallop is not wet.
When I cook scallop, I usually place a paper towel over the plate and place scallop on top and place another piece of paper towel to take moisture out from the scallop. By cooking moisture free scallop, you can cook scallop with nice seared mark on it.If the scallop was wet,you would not get any seared mark.
3. Make sure the skillet is hot enough.
### Now is the recipe for seared garlic scallop.. ###
1. Place the skillet on stove medium high and drizzle extra virgin olive oil and 1/2 tbs butter wait till skillet is hot enough.
** To check if the skillet is hot enough, you can splash a tiny bit of water into the pan.If you hear the sizzling sound,it is hot enough and time to cook the scallop
2. Make sure the scallop is not wet. And also make sure duct is removed.
** To take moisture out from scallop, place a paper towel over the plate and place scallop on top and place another piece of paper towel to take moisture out from the scallop.
3. Sprinkle Grill mate steak seasoning via McCormick over the scallop
4. place each scallop onto hot skillet and heat up to high heat and cook roughly 1-1.5 minutes per side.
5. Scallop part is done. Take scallop out from the skillet.
<Garlic butter shrimp>
1. Set the heat to medium high, and to the same skillet scallop was cooked, add extra virgin olive oil and 1/2tbs butter and grate 2 cloves of garlic over the skillet and wait till it gets fragrant.
2. Add peeled shrimp onto the skillet and cook slightly under-cook on both side
3. Add 1/8C of water to the skillet and cook through
** This will ensure to cook through without brown color on nice pink colored shrimp. Since Scallop is brown color a little on green colored risotto,I wanted shrimp retain pink color not brown. This is just for garnish reason.You can cook all the way on skillet if you like without adding water.
4. So, the shrimp comes out with hint of garlic flavor and you can eat it as is or you can serve cocktail sauce on the side to dip.
<How to assemble to plate>
Put risotto onto plate,place seared scallop on top of risotto, and place shrimp on risotto and sprinkle ciffonade spinach leaves
What is ciffonade??
Ciffonade is the term to be used to describe especially green leafy herbs such as Basil cut into long thin strips. What I usually do is to stack whatever you want to make thin strips with and roll them up and cut with scissors or kitchen knife.
Enjoy!
Another good thing about risotto is that not only quick and easy dish but also it does not call for lots of ingredients. So, I can cook with whatever vegetables I can find in our fridge.
Before you will try out your own flavor search, it makes easier if you know how to make the basic risotto. So, here is the recipe for basic risotto. When you make risotto with your own flavor, all you need is to match the wine for deglaze the pan with protein source you would use or key ingredients of risotto's flavor and build your own risotto.
<Basics risotto recipe>
1. Cook vegetable,and when vegetable gets soften up, add kosher salt and black pepper
2. Add arborio rice
3. Cook rice till center of rice grain gets translucent
4. Add wine and stir rice and vegetable in the pan and let the wine evaporate and add broth and keep stirring until aldante (until you have a little bit of bite to it,not mushy)
5. turn off the heat,remove from the heat source, and add about 1 table spoon of butter and grate Pecorino Romano cheese with microplane grater over the pan
6. Enjoy!
Usually,it takes 30 minutes from start to finish.Very easy,very tasty.
I have mentioned it makes easier if you know what wine would work for what key ingredients of flavor or protein source above. Personally,if I use beef,I would use red wine and beef broth pair, if I use chicken or sea food or vegetable, I go for white wine or sherry with chicken broth pair.
Recently, I had some baby spinach I wanted to use up in the fridge, and I have made spinach risotto and it came out real good so,I thought I would share the recipe with you.
So, how do you make Creamy garlic spinach risotto with seared garlic scallop and shrimp? Here is how.
Creamy garlic spinach risotto with seared garlic scallop and shrimp..
1. Add 2 handful of baby spinach, 1C of chicken broth to food processor and puree them
2. Set the heat to medium high and,to the big wide pan, drizzle Extra virgin olive oil and grate 1 clove of garlic over the pan and stir
3. When the pan is fragrant, add chopped 1/2 yellow onion and stir and cook the onion with the garlic in the pan
4. Add 1C of Aborio rice and stir
** My favorite arborio rice is Della's Italian style Arborio rice. It is gluten free, cholesterol free,fat free,and it comes out very creamy and love this brand. Risotto made with 1C of Arborio rice would yield about 3 adult servings.
5. When rice gran center had translucent look, add splash of white wine and stir and let the wine evaporate
6. To the rice in the pan, Add 2 1/4C of chicken broth and keep stirring
7. Add spinach-chicken broth puree into the rice pan, and keep stirring
** Taste the rice and see if you need more cooking time.
** Add more chicken broth and keep adding it if needed more.
8.When risotto is at good texture, add 1/4C heavy milk and stir
9. Take the pan off from the heat and add 1tbs of butter,grate the pecorino romano cheese over the pan and stir
10.Risotto part is done.
<Seared garlic scallop>
** When you cook scallop, pick sea scallop not bay scallop. For me, personally, bay scallop is easy to over cook and tough and chewy and I prefer to cook sea scallop which is tender,sweet,tasty scallop.
** When you cook scallop, a few things to consider.
1. Make sure scallop is fully thawed, and be at room temperature. This apply to cook steaks too.
2. Make sure scallop is not wet.
When I cook scallop, I usually place a paper towel over the plate and place scallop on top and place another piece of paper towel to take moisture out from the scallop. By cooking moisture free scallop, you can cook scallop with nice seared mark on it.If the scallop was wet,you would not get any seared mark.
3. Make sure the skillet is hot enough.
### Now is the recipe for seared garlic scallop.. ###
1. Place the skillet on stove medium high and drizzle extra virgin olive oil and 1/2 tbs butter wait till skillet is hot enough.
** To check if the skillet is hot enough, you can splash a tiny bit of water into the pan.If you hear the sizzling sound,it is hot enough and time to cook the scallop
2. Make sure the scallop is not wet. And also make sure duct is removed.
** To take moisture out from scallop, place a paper towel over the plate and place scallop on top and place another piece of paper towel to take moisture out from the scallop.
3. Sprinkle Grill mate steak seasoning via McCormick over the scallop
4. place each scallop onto hot skillet and heat up to high heat and cook roughly 1-1.5 minutes per side.
5. Scallop part is done. Take scallop out from the skillet.
<Garlic butter shrimp>
1. Set the heat to medium high, and to the same skillet scallop was cooked, add extra virgin olive oil and 1/2tbs butter and grate 2 cloves of garlic over the skillet and wait till it gets fragrant.
2. Add peeled shrimp onto the skillet and cook slightly under-cook on both side
3. Add 1/8C of water to the skillet and cook through
** This will ensure to cook through without brown color on nice pink colored shrimp. Since Scallop is brown color a little on green colored risotto,I wanted shrimp retain pink color not brown. This is just for garnish reason.You can cook all the way on skillet if you like without adding water.
4. So, the shrimp comes out with hint of garlic flavor and you can eat it as is or you can serve cocktail sauce on the side to dip.
<How to assemble to plate>
Put risotto onto plate,place seared scallop on top of risotto, and place shrimp on risotto and sprinkle ciffonade spinach leaves
What is ciffonade??
Ciffonade is the term to be used to describe especially green leafy herbs such as Basil cut into long thin strips. What I usually do is to stack whatever you want to make thin strips with and roll them up and cut with scissors or kitchen knife.
Enjoy!
Comments