Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Garlic Shrimp and Scallop Risotto

4.8
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner Italian
Garlic Shrimp and Scallop Risotto
Ingredients
  • 3 tablespoons olive oil
  • 3 cloves garlic, peeled
  • 1/2 pound shelled sea scallops
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • salt and ground black pepper to taste
  • 1 pinch red pepper flakes
  • 1/2 cup dry white wine
  • 1/2 lemon, juiced
  • 1 bunch fresh parsley, finely chopped
  • 1 quart fish stock, or more as needed
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1 (12 ounce) package Arborio rice
  • 1/2 cup dry white wine
  • 1 tablespoon extra-virgin olive oil
Instructions
1
For the shellfish:
2
Heat 3 tablespoons of olive oil in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until it starts to sizzle and release its aroma, approximately 2 minutes.
3
Add the scallops to the skillet and cook for 1 minute, stirring occasionally. Add the shrimp and season with salt, pepper, and a pinch of red pepper flakes. Cook over high heat until the shrimp turn bright pink on the outside and the meat becomes opaque, taking around 3 to 5 minutes.
4
Next, pour 1/2 cup of white wine into the skillet and allow it to evaporate completely. Scrape the bottom of the skillet to release any browned bits, then cook for another 2 to 3 minutes.
5
Remove the skillet from heat and add a squeeze of lemon juice, sprinkling half of the parsley on top. Discard the garlic and cover the skillet to keep the shellfish warm.
6
To prepare the risotto:
7
Pour fish stock into a saucepan over medium heat and bring it to a gentle simmer.
8
Melt butter in a skillet over low heat. Add 1 tablespoon of olive oil and minced shallot. Cook until the shallot becomes soft and translucent, but not browned, taking around 3 to 5 minutes.
9
Increase the heat and add rice to the skillet; cook until the rice absorbs the oil, butter, and develops a nutty aroma, stirring frequently, about 1 to 2 minutes.
10
Make sure not to burn the shallot and adjust the heat if necessary.
11
Pour 1/2 cup of white wine into the skillet and stir until the alcohol has evaporated. Add 1 ladleful of fish stock, stirring constantly, and cook until the rice absorbs the stock.
12
Add another ladleful of fish stock, stir, and cook until the rice is tender, taking around 15 to 18 minutes in total.
13
Add the shellfish with their juices to the risotto pan 3 minutes before the end of cooking; stir and cook until the shellfish are warmed through, adding stock if needed.
14
Remove from heat. Stir in the remaining parsley and 1 tablespoon of extra-virgin olive oil.
15
Let the risotto stand for a short time before serving.