Scallop Summertime Risotto

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 470.7
  • Total Fat: 13.4 g
  • Cholesterol: 20.9 mg
  • Sodium: 599.5 mg
  • Total Carbs: 64.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 16.0 g

View full nutritional breakdown of Scallop Summertime Risotto calories by ingredient
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Number of Servings: 6


    1 pint Cherry Toms
    1/4 cup of OO
    1tsp. minced garlic
    2 cups diced zucchini
    1 small onion diced
    1/4 cup fresh lemon juice
    1 lb. arborio rice
    1 cup dry white wine
    2-3 cups fat-free chicken broth
    2Tbsp. light butter
    6 Tbsp. grated Parmesan Cheese
    18 Sea Scallops
    1 bunch parsley, chopped (optional)


ROASTED TOMATOES: Preheat oven 250 degrees. Toss toms in 2 tsp oil with a pinch of s&p. Place on a baking sheet and bake 1 hour.

ZUCCHINI PUREE: In a medium pan, heat 1 tsp oil on medium heat and cook garlic and HALF the onion until translucent; add zucchini and cook 5 minutes. Place all those ingredients in a blender, add lemon juice and 1 Tbsp. oil and puree. salt and pepper to taste. Set aside.

RISOTTO: Heat 1 Tbsp. oil in a medium pot on medium heat and saute remaining onion until translucent. Add rice and cook 2minutes. Gradually pour in wine, stirring until rice is absorbed, stirring continually for 20 minutes or until rice is tender (add more broth if necessary). Once rice is cooked, stir in puree, butter and cheese. Set aside.

SCALLOPS: Heat 1 Tbsp. oil in a small pan. Salt and pepper scallops until lightly browned. Add tomatoes and saute 5 minutes. Place risotto on plate and top with scallops, tomatoes and parsley.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user LALASTRIVE.

TAGS:  Fish | Dinner | Fish Dinner |

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