Tuesday, August 16, 2016

New England | Seafood Risotto Recipe | Scallops

Living in New England means we have a great opportunity to experience a variety of seafood!  One of my favorites is  to make this easy Seafood Scallop and Shrimp Risotto to go with any light lunch or with almost anything!

Serve this Seafood Risotto at your next brunch, clam bake or poolside gathering as a side dish, main meal, or use to turn your favorite grilled steak into surf and turf!

Scallop Seafood Risotto


This seafood recipe also will make a nice addition to your holiday buffet table any time of year!

The little Niantic Bay Scallops from Connecticut were very sought after and my favorite!

Easy clean up with these handmade Kitchen Dish Cloths !

Coastal Handmade Dish Cloths

Seafood Risotto

2 -1/2 c. water
2 (8 oz) bottles clam juice
6 tbl. olive oil
1 c. finely chopped shallots
1 -1/2 c. arborio rice or medium grain white rice
1/2 c. dry white wine
1 (14-1/2 oz.) can Italian style stewed tomatoes
3/4 lb. uncooked shrimp, peeled, deveined, coarsely chopped
3/4 lb. bay scallops (these are the small ones)
3 garlic cloves, minced
2 tbl. finely chopped fresh Italian parsley

Combine 2-1/2 c. water and bottled clam juice in medium saucepan. bring to simmer. Keep warm over low heat.
Heat 3 tbl. oil in heavy large saucepan over medium heat. Add shallots; saute until light golden, about 4 minutes. Add rice; saute 2 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add stewed tomatoes; cook until liquid is absorbed, about 3 minutes.
Add 1 c. claim juice mixture to rice. Simmer until liquid is absorbed, stirring often. Continue adding clam juice mixture by 1/2 cupfuls until rice is tender but still slightly firm in center and mixture is creamy, simmering until liquid is absorbed before each addition and stirring often, about 25 minutes.
Heat remaining 3 tbl. oil in heavy large skillet over medium-high heat. Add shrimp, scallops and garlic and saute until shrimp and scallops are opaque in center, about 6 minutes. Mix seafood into rice.
Cook 3 minutes longer. Remove risotto from heat.
Season to taste with salt and pepper. Transfer to serving bowl. Stir in chopped parsley and serve.


© Frugal New England Kitchen