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"Hunger is the best sauce in the world."--Cervantes

Crabmeat Risotto with Seared Sea Scallops Recipe

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This recipe for Crabmeat Risotto with Seared Sea Scallops is from Grandmother Verhunce's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
•1 1/2 cups high quality risotto rice (Vialone Nano or Carnaroli
•6-8 cups shrimp stock used to boil crab legs, strained
•Meat from one cluster of snow or tanner crab legs
•3/4 cup fresh peas
•1 large shallot chopped
•1/2 cup dry white wine (please don’t use a sweet wine!) heated to 100-110 degrees F.
•2 Tbs olive oil
•4 tablespoons of cold, unsalted butter cut into 1/2″ cubes plus 1 Tbs butter separated.
•8-12 fresh sea scallops cleaned
•1/2 tsp salt
•1/2 tsp finely ground fresh black pepper

Directions:
Directions:
•Cut up your butter and put into the freezer.
•Preheat oven to 350 degrees.
•Heat the olive oil in a 2-4 quart saucepan.
•Add shallots and sweat for a few seconds.
•Add the rice. Stir gently to coat every grain with oil.
•When the shallot pieces start to turn translucent, add the warm wine.
•Stir well but gently.
•When all the wine is absorbed, ladle in 1/2 cup of stock and stir.
•When you can trace a line across the bottom of the pan without it filling up immediately behind the spoon with liquid, add another ladle of stock.
•Keep adding stock as it gets absorbed. After about 10 minutes I will take out a single grain of rice and taste it. It will probably still be crunchy in the center. This is ok. We aren’t done yet but you will probably end up eating 4-5 grains this way to test for doneness.
•At about 10 minutes after you started, heat a skillet on high heat for a minute. I would taste another grain at this point. It should be less crunchy.
•While the pan is heating, add the peas to the risotto and stir well.
•Gently salt and pepper your scallops on both sides.
•Add the 1 Tbs butter you separated from the rest above to the hot pan.
•When the butter is good and hot, add the scallops and gently press them into the hot pan. Let them sear for 90 seconds.
•Keep stirring and checking on your risotto and add stock as necessary.
•Turn the scallops after 90 seconds and let them sear on the other side for 70-90 more seconds.
•Remove the scallops from the heat and set them aside.
•When 15 minutes have elapsed since you started the risotto, put all the bowls you intend to serve risotto in, into the oven. Let them heat for about 5 minutes.
•When you can bite a rice grain and it is no longer crunchy – and they have stopped absorbing stock, take out the butter cubes from the freezer.
•Take the risotto off the heat.
•Separate the butter cubes from one another and add to the risotto.
•Stir the butter in vigorously (no real danger here of breaking the grains – your risotto is cooked. You are just making it creamy now).
•When the butter has completely melted into the risotto and been stirred in, gently fold your crabmeat into the rice so that it is well distributed throughout.
•Taste your risotto. This is your last chance to add seasoning before you serve it so don’t let that opportunity pass you by. If it needs a little salt, add that now. I like to under-salt mine a little. If your guests need more they can always add a pinch at the table.
•Remove the bowls from the oven and begin plating.
•Ladle risotto into each bowl and top with two sea scallops each.
•Serve

This can be an entree or as an appetizer for a small entree (even as an appetizer, this will be quite filling).

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
This is a wonderful fall dish I like to make for my family and it is as good as a standalone entree as it is a side. But if you make this as a side, you will want to serve it as the first course. Like any good risotto, it needs to be served as soon as it’s ready.

 

 

 

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