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Everyday Dishes

Pea Risotto with Scallops

4 servings
Pescatarian diet, Mediterranean Diet, Italian Simmering

Pea risotto is a great and harmonic combination of simple flavors that come together perfectly. Adding scallops, which is actually not that hard, elevates this meal to a fine dining level, which will impress everyone. You can also try to prepare this risotto with asparagus, too, but peas, especially frozen,...

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... will be more accessible and affordable during most of the year. Try my pea risotto with scallops.

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Chef Tom Chef Tom Founder
September 27, 2024
  • 30 min.
  • 30 min.
  • 3/5
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Ingredients:

Risotto:

Scallops:

Final Touch:

Tools:

Recipes

Best served with:

Herb Baguette

Directions:

1. Pea puree:

Notes:

  • If you are using frozen peas, you do not need to defrost prior to cooking.
  • You can optionally just microwave the peas. If you do so, place peas in the glass mixing bowl (or measuring pitcher as I do), add about ½ cup of water (optionally more, but it may increase later on cooking time), and microwave until soft and hot (about 1 -2 minutes for fresh peas and 3 – 4 for frozen). Then, puree with an immersion blender (leave water in; it will become part of the puree).

1.1. Place in the small saucepan:

1 LB of peas
Water (just enough to make sure that all peas is fully immersed)

1.2.

Place the saucepan on medium-high heat.

1.3.

Bring it to a boil and then cook for an additional 30 seconds.

1.4.

Drain over the colander while reserving about ½ cup of the cooking water (the rest of the water will not be needed).

1.5.

Place the pea and ½ cup of the reserved cooking water back into the pot.

1.6.

Process with the immersion blender until smooth (usually about 1 – 2 minutes).

1.7.

Set aside for a later step (leave in the pot).

2. Risotto base:

2.1. Preheat a stir-fry pan on medium-high heat with 5 TBSP of frying oil and add:

1 ½ cups of arborio rice

Cook with constant stirring for about 2 minutes

2.2. Then add:

1 cup of white wine of your choice

Cook with constant stirring until about half of the wine gets absorbed and evaporated (usually about 1 minute).

3. Risotto body:

Important:
We are going to add vegetable broth in parts (about 4 parts total). If you reduce the temperature to medium, as the recipe asks for, 4 cups of the broth should be enough to cook the risotto in about 15 – 20 minutes.  If you run out of vegetable broth before the rice softens, simply just add water (the broth flavor will already be part of the meal, and there is no reason to add more broth).

3.1. Reduce heat to medium and add:

1 cup of vegetable broth (first about ¼ of the total amount)

Cook with constant stirring until the broth gets partially absorbed and partially evaporates – until the rice is almost dry (usually about 3- 5 minutes).

3.2. Add:

1 cup of vegetable broth (the second which is about ¼ of the total amount)

Cook with constant stirring until the broth gets partially absorbed and partially evaporated – until the rice is almost dry (usually about 3- 5 minutes).

3.3. Add:

1 cup of vegetable broth (the third which is about ¼ of the total amount)

Cook with constant stirring until the broth gets partially absorbed and partially evaporated – until the rice is almost dry (usually about 3- 5 minutes).

3.4. Add:

1 cup of vegetable broth (the fourth which is about ¼ of the total amount)

Cook with constant stirring until the broth gets partially absorbed and partially evaporated – until the rice is almost dry (usually about 3- 5 minutes).

Important:
Right now, your rice should be almost soft and pretty much edible. If not, add some water and slightly extend the cooking time.

3.5. Add:

1 stick of butter

And cook with constant stirring until fully dissolved (about 30 seconds to 1 minute).

3.6. Add:

Pea puree from step 1

Cook with constant stirring until the puree becomes part of the rice (usually about 2 minutes).

Tip:
If you prefer drier risotto, extend the cooking time.

4. Complete the risotto:

4.1. Take off the stove and add to the pan:

Juice from 1 lemon
Optional: 2 cloves of garlic –grated
1 TSP of salt
½ TSP of pepper
1 cup of parmesan – grated

Stir thoroughly until fully combined.

4.2.

Taste and add salt, pepper, or soy sauce if needed.

4.3.

Cover with a lid (or aluminum wrap) and leave it in the pan until you plate.

5. Scallops’ preparation:

5.1.

Rinse scallops under cold water and then place them on the plate.

5.2.

Squeeze part of the lemon evenly on the top of the scallops and gently drizzle with olive oil.

5.3.

Salt and pepper the scallops.

5.4.

Turn and squeeze the lemon on the top again, then drizzle with olive oil, salt, and pepper.

6. Pan fry scallops:

6.1.

Preheat the frying pan on high heat with 2 TBSP of frying oil.

6.2. Place scallops in.

Tip:
If your pan is big enough, place scallops just around the inner diameter (start at 12 o’clock). It will help you to track which ones were placed first and allow you to turn them in the same order.

6.3.

Pan fry from one side for about 2 minutes, then turn and panfry from the other side until done (another 2 minutes).*

7. Plating:

7.1.

Place risotto on the plate.

7.2.

Gently sprinkle with grated parmesan, salt and pepper.

7.3.

Place on the top of each portion about 3 – 4 scallops.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature of 145°F.
Kitchen Guide

Shellfish

The USDA minimum safe internal temperature is 145°F.

The popular serving temperature is the same as the minimum serving temperature.

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About the Author:
Chef TomFounder
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  • Published Recipes: 240
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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