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Thyme Pecorino Risotto with Pan Seared Scallops and Arugula
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This delicious recipe is from cooking coach Monica Puri Bangia, who’s based in northern New Jersey about 15 miles west of Manhattan.
 
She’s an incredibly versatile chef who studied at the French Culinary Institute in New York City and shares simple recipes made with delicious, healthful ingredients.
 
Monica had this to say: “I can’t think of a better way to start the New Year than with some delicious scallops. We all love scallops in our family. Especially with some delicious risotto!”
 
Risotto
2 tablespoons organic extra virgin olive oil
2 medium shallots, chopped
3 garlic cloves, chopped
4 to 5 sprigs fresh thyme
1 cup Arborio rice
4 cups chicken broth, heated
½ cup half and half 1 cup Pecorino cheese, shredded
Salt and pepper
  • Heat a large frying pan with the olive oil on medium heat.
  • Add the shallots and cloves and sauté on medium heat for 2 to 3 minutes.
  • Add the thyme and rice and sauté for a minute.
  • Add the chicken broth half cup at a time, stirring constantly on medium heat.
  • Keep repeating the process till the rice is cooked. Add the half and half and cheese.
  • Taste for seasonings and add salt and pepper as desired.
Scallops
2 tablespoons organic extra virgin olive oil
12 large scallops or more
Salt and pepper
  • Heat a large non-stick pan and add the oil.
  • Sauté the scallops on high and brown on both sides, about 2 minutes each (depends on the size of the scallops). Taste and add salt and pepper as desired. Serve on top of risotto.
Arugula Salad
3 cups baby arugula
Juice of half lemon
2 teaspoons organic extra virgin olive oil
Salt and pepper
  • Toss the arugula with the lemon juice, oil, salt and pepper.
  • Add a cup of tossed greens on top of the scallops and serve.
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