Curried Bay Scallops Risotto
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon canola oil or clarified butter
- 1teaspoon cumin seeds
- ½teaspoon black mustard seeds
- ½teaspoon fennel seeds
- ½teaspoon ground turmeric
- ¾cup finely chopped onion
- 1teaspoon finely minced fresh ginger
- 1¼cup Italian arborio rice
- 2finely chopped fresh plum tomatoes
- 4cups (approximately) hot fish stock or water
- Juice of ½ lemon
- 1pound bay scallops
- Salt and freshly ground black pepper to taste
- 1tablespoon chopped fresh coriander
Nutritional analysis per serving (4 servings)
399 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 24 grams protein; 1126 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil or butter in a heavy three-quart saucepan, preferably nonstick. Add the cumin seeds, mustard seeds and fennel seeds and cook until the seeds start to pop. Stir in the turmeric, onion and ginger and saute over medium heat until the onion is soft. Stir in the rice and cook, stirring, about three minutes.
- Step 2
Stir in the tomatoes, then gradually add the hot fish stock or water, about half a cup at a time, stirring constantly and adding more liquid as the rice absorbs it. After 15 minutes the rice should be almost tender and all, or nearly all, the liquid should be used.
- Step 3
Stir in the lemon juice and scallops. Cover and cook about two minutes, then uncover and stir a few seconds longer, until the scallops are just cooked through. You will see them start cracking around the edges.
- Step 4
Season the risotto with salt and pepper to taste, fold in the coriander and serve at once.
Private Notes
Comments
This was somewhat of a disappointment, maybe I should have taken the 2 star rating to heed, although I had all the ingredients and wanted to try something new with bay scallops. It seemed as though if there were too many things going on, between the spices (which together didn’t approximate curry), the tomatoes and the delicate taste of the scallops - together didn’t amount to one great dish. Next time I’ll look for another recipe for scallops.
It’s hard to make such a wonderful flavorful dish, yet with so little effort. This dish packs a punch. The only thing I would do is add more ginger. The overall ingredients were a little slight for four people.
Really special dish if you like Indian spices plus it's easy to prepare. The only advice I'd give is to increase oil/butter to 2-3 tablespoons as there wasn't enough oil to properly sauté the rice. I also started off the liquid additions with 1/2 cup white wine only because that's my experience with Italian risotto recipes, but I'm not sure it really made a difference.
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