Seared Scallops and Fennel Risotto
Expertly seared scallops paired with fragrant fennel risotto—perfect for special occasions. Mastery takes practice, but the results are worth it. Trust the process!
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Cooking tools:
- Dutch oven
- Pot
- Saucepan
- Skillet
- Baking sheet
- Paper towel
- Cutting board
- Chef's knife
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Serving platter
- Plate
- Stove
- Refrigerator
Ingredients
- 1 pound (about 12- 15) <strong>dry </strong>day boat scallops
- olive oil
- salt
- pepper
- 1 cup arborio (risotto) rice
- 1 medium fennel bulb, cut into 1/2 inch cubes
- 3-6 garlic gloves (per your preference)
- 1 onion, cut into 1/2 inch cubes
- 1 cup cheese from a block of good salty parmesan or pecorino
- 1/2 cup good dry white wine
- 6-8 cups chicken or vegetable stock
- 3T ish olive oil
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