Scallops and Lemony Risotto

So I've been dying for risotto for months and I finally decided to put my money where my mouth is and just cook it myself! I have to tell you, if you have the time, making risotto is not hard! You will need time and patience - as well as the ability to continue stirring and standing over the stove top for basically the entire time. But don't let that scare you! It is the most worthwhile meal, that I have made, that actually deserves all the effort.

So here is what you will need:
**NOTE: This recipe will make about 3 servings, so if cooking for more double the recipe!

• 1/2 - 3/4 lb bay scallops. These are the small scallops (about the size of tip of your thumb to the end of the nail). If using sea scallops (the very large ones) account for about 6 per serving.
• 4-5 tbsp olive oil
• 1 red chili, deseeded, half sliced and finely chopped
• 4 cups stock. I used chicken since that is what I had on hand, but fish stock is the recommendation for cohesiveness of the flavors
• 1 yellow onion
• 1 cup of arborio
• 1 small glass of wine
• About 1 cup of petite peas, frozen (based on taste preferences)
• Zest and juice of 1 lemon
• Dairy free margarine, about 3-4 tablespoons

The way I cooked things is in three steps: broth, rice, and then the scallops so you will see the directions below according to these three steps.

Broth

First things first, prep your scallops. Make sure they are all fresh and a nice flesh/pink color. Also, all the scallops have a muscle that attaches them to their shell, that needs to be removed. Either using your fingernail or a very small pairing knife, peel off the protruding side of the scallop. It is often striated but just look for a bumpy area of the scallop. I unfortunately didn't take any pictures since I was pressed for time but hopefully the above description makes sense. Your goal is to have one flat side on the scallop!

Next, grab a very large sauce pan or a pot, and heat 1-2 tbsp of olive oil. Saute the minced chili until toasted and changed color. Pour in stock and bring to a boil. Then, turn the heat down to keep the stock on a low simmer.

Risotto

Bring a large pan (sauce or frying pan) over low heat and melt half the butter. Stir in the onions and sweat gently until soft but not coloured. Stir occasionally, this will take about 8-10 minutes. Stir the rice into the onions until completely coated in butter. Continue to stir (continuously!) until the rice is shiny and edges of the grain start to look transparent. Pour in the wine and simmer until fully evaporated. Add one ladleful of the stock, stirring continuously, until fully absorbed (no liquid on the bottom of the pan). Stir in the peas. Continue adding stock, one ladleful at a time, until absorbed, stirring continuously! You want your risotto to be creamy and ever so slightly soupy. You will be standing at the stove top, stirring in your stock, for about 25-30 minutes. The rice will be slightly firm with a scratchy bite in the middle when cooked al dente. Stir in lemon juice and zest. Let risotto rest for a few minutes, garnish with lemon zest.

Scallops

Now that your risotto is resting, take a large pan and pour in about 2-3 tablespoons of olive oil. It should be enough to cove the pan generously, with a little extra. Heat to medium or medium-low heat and toss in the scallops. They need about 40 seconds to one minute, before flipping, and then an additional 40 seconds to a minute. You want a slightly firm, fully white scallop. Do not overcook the scallops or they will be rubbery! Toss into a bowl with a paper towel at the bottom or a brown paper bag to get the extra grease. Season with pepper and salt in necessary. They are naturally salty to taste so season carefully. Toss into your risotto and enjoy!!

NOTE: I am a semi-health nut. Not to the point where I won't allow myself to enjoy food but it needs to be pretty healthy - or I know I need to do some major exercise! I've been thinking about it and I've decided when I can, I will include the approximate calorie intake for the meal. Of course, you can only somewhat approximate what the portion size is by the photo so it's not exact but for any one who is watching or maintaining their figure it is definitely useful information! I've been struggling with a serious injury for almost six years - including multiple surgeries - so it is important for me to be at the healthiest BMI I can be...as well as eat healthy since it's not always a given that I will be able to go to the gym or even exercise. I always make an effort to substitute or cook something that I will feel good eating - not guilty! So look for the calories at the bottom of posts! I will try and go back and update the previous posts, if I still have the numbers :)

549 CALORIES