Scallop and Leek Risotto

Step 1

Defrost the scallops if necessary by putting them a ziplock bag submerged in room temperature water.

Step 2

While the scallops are defrosting, boil 1 cup of water per person in a pot and dissolve the vegetable stock. Keep warm.

Step 3

Remove the ends of the leeks*, keeping only the white parts. Chop finely. *Check out our tips for this step

Step 4

Place the leeks in a colander and rinse well to remove any dirt.

Step 5

Add the strained leeks to a dry pan (no oil) and cook on high heat for 2 minutes, stirring.

Step 6

Add a ladle of stock and cook for 2 more minutes.

Step 7

Add the rice and a ladle of stock. Stir frequently while allowing the rice to absorb the liquid. Continue one ladle of stock at a time.

Step 8

Continue until there's no more stock. After 18-20 minutes, the rice should be cooked.

Step 9

Add the parmesan cheese, 2/3 of butter (optional: add a touch of heavy cream), salt & pepper and mix well.

Step 10

Spoon the risotto onto plates.

Step 11

Using the same frying pan, add the rest of the butter and scallops. Cook for 2 minutes on high heat, stirring regularly.

Step 12

Serve the scallops with the risotto and enjoy!