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Sarasota's Shrimp and Scallops With Creamy Risotto Recipe

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Sarasota's Shrimp and Scallops With Creamy Risotto
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Ingredients
16
Count
Nutrition
276
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Seafood - Make sure all the seafood is cleaned and room temp or at least out of the refrigerator to take the chill off.
  2. Risotto -
  3. Step 1: In a large sauce pan, heat the oil to medium heat and add the onion, fennel and cook until tender. It should take 4-5 minutes. Add the rice and cook another couple of minutes until slightly brown and rice absorbs the oil and the flavors of the onion and the fennel. It will take just a couple of minutes. Add in the wine and cook another minute or so until the rice absorbs all the liquid.
  4. Step 2: Chicken broth - make sure to heat up your chicken broth in a small sauce pan on the stove so you can add a little at a time.
  5. Step 3: Slowly add a little chicken broth to the rice mixture, a little (1 cup) at a time until it is all absorbed. Don't forget to stir. When almost all the liquid is absorbed (about 15 minutes), add in the kale and cook another 5 minutes. Then add in the butter and cream and stir and remove from the heat and cover. I have read that risotto takes exactly so many minutes. Well every time I have made it. Never the same amount of time. So about 20-25 minutes is what I use. Just check it.
  6. Seafood - First, season the scallops with salt and pepper. And then in a medium sauce pan (NO non-stick if possible), heat up the butter to medium high heat. Add the scallops and cook 1-2 minutes per side. Don't move the scallops after you add them to the pan - let them cook. After 1-2 minutes the scallops should easily move and golden brown on one side. Flip and cook the other side. The second side will only take a minute (less time). Remove to a plate while you cook the shrimp. The shrimp again, just 2 maybe 3 minutes if that. Just when they start to curl and they turn pink remove and add to the scallops.
  7. Finish - If the risotto is too thick, just add a little chicken broth. Check for seasoning, salt and pepper; and add in the scallops, shrimp and parsley. Toss well and top with grated parmesan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 276.2 Kcal (1156 kJ)
Calories from fat 124.18 Kcal
% Daily Value*
Total Fat 13.8g 21%
Cholesterol 31.58mg 11%
Sodium 503.9mg 21%
Potassium 255.46mg 5%
Total Carbs 26.6g 9%
Sugars 2.41g 10%
Dietary Fiber 0.67g 3%
Protein 9.31g 19%
Vitamin C 22.7mg 38%
Vitamin A 0.2mg 7%
Iron 0.6mg 3%
Calcium 119.8mg 12%
Amount Per 100 g
Calories 140.55 Kcal (588 kJ)
Calories from fat 63.19 Kcal
% Daily Value*
Total Fat 7.02g 21%
Cholesterol 16.07mg 11%
Sodium 256.41mg 21%
Potassium 129.99mg 5%
Total Carbs 13.53g 9%
Sugars 1.22g 10%
Dietary Fiber 0.34g 3%
Protein 4.74g 19%
Vitamin C 11.5mg 38%
Vitamin A 0.1mg 7%
Iron 0.3mg 3%
Calcium 61mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.5
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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