Il Cucinologo
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Risotto with Scallops and Citrus

17/11/2023

I’ll be happy to help you with the recipe for risotto with scallops and citrus, a delicate and refined dish that blends the flavors of the sea with the freshness of the citrus fruits. This is a version with an Italian touch in the preparation of the risotto.

Ingredients

  • 320 g of risotto rice (such as Arborio, Carnaroli or Vialone Nano)
  • 12 scallops
  • 1 lemon (both zest and juice)
  • 1 orange (both zest and juice)
  • 1 shallot
  • Fish stock as needed
  • Dry white wine as needed
  • Extra virgin olive oil
  • Butter
  • Salt and pepper to taste
  • Fresh chopped parsley (optional)

Preparation

  1. First, prepare the scallops. If they are fresh, clean them, removing the visceral sac and keeping only the nut and the coral. Rinse them and set aside.
  2. Finely grate the zest of lemon and orange, being careful not to take the white part which is bitter.
  3. Squeeze the juice of the lemon and orange and set it aside.
  4. Finely chop the shallot and sauté it gently in a pan with a drizzle of extra virgin olive oil, until it becomes transparent.
  5. Add the rice and toast it for about 1-2 minutes.
  6. Deglaze with white wine and let the alcohol evaporate.
  7. Start adding the hot fish stock, one ladle at a time, continuing to stir and letting the rice absorb the liquid before adding more.
  8. Halfway through cooking the rice, add the grated zest of lemon and orange. Adjust with salt and pepper.
  9. In a separate pan, heat a little butter and cook the scallops for about 1-2 minutes per side, until golden on the outside and still soft inside. Salt them lightly.
  10. When the rice is almost al dente, remove from the heat and stir in a knob of cold butter and, if desired, some chopped parsley.
  11. Add the previously squeezed lemon and orange juice and mix well.
  12. Serve the risotto on plates, placing the scallops on top and, if desired, decorate with strips of citrus zest or a sprinkle of fresh chopped parsley.

Trivia

The risotto with scallops and citrus is a dish that plays with the contrast of flavors and textures. The creamy rice and the sweetness of the scallops meet the tangy freshness of the citrus, creating a very pleasant taste balance. In Italy, the final mantecatura of the risotto with butter and parmesan is common practice, but in this case, the butter is enough to enhance the creaminess without covering the flavor of the sea and the citrus.