Sea Scallop Risotto
Sea Scallop Risotto with asparagus, Brussels sprouts ribbons, and prosciutto. Perfect for seafood lovers! Servings: 4. Watch Chef Andy’s cooking video.
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Cooking tools:
- Mandoline
- Ladle
- Oven
- Stove
- Pot
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Baking sheet
- Mixing bowl
- Measuring cup
- Wooden spoon
- Plate
Ingredients
- 1 1/2 cups Arborio rice
- 2 L (1.75 quarts) Vegetable or chicken stock
- 1/3 cup Dry white wine
- 4-5 large cloves Garlic
- 2 medium Shallots
- 1/2 cup fresh Thyme
- 2 sprigs Rosemary
- 1 Lemon
- 1 bundle Asparagus
- 4-5 large Brussels sprouts
- 1 cup Parmesan cheese
- 6 tbsp Butter
- 8 slices Prosciutto
- 5 per person Clearwater Canadian Sea Scallops, per person
- Salt
- pepper
- 5 tbsp, divided Canola oil
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