Sarasota's Elegant Shrimp and Scallops with Creamy Risotto
Indulge in this luxurious dish inspired by a quaint New England restaurant that perfectly pairs succulent shrimp and tender scallops with rich, creamy risotto. The arborio rice is lovingly stirred to create a velvety texture, while a medley of kale and fresh parsley adds a burst of flavor and nutrition. Perfect for a special occasion or a cozy date night at home, this recipe serves 4-6 and is sure to impress. Although the process may seem intricate, with careful attention, you'll find it's quite manageable and wonderfully rewarding. Serve this dish with a glass of crisp white wine for a true culinary experience.
6
Servings
366
Calories
15
Ingredients
Ingredients
arborio rice
1 (uncooked)
small onion
1 (finely chopped)
fennel
1/2 (thinly sliced)
white wine
1/2 (dry)
chicken stock
5 (heated)
cream
1/4 (heavy)
kale
3 (stems removed and chopped)
fresh parsley
1/4 (chopped)
olive oil
2 (tablespoons)
butter
4 (divided)
large shrimp
15 (peeled, tails removed)
sea scallops
15 (cleaned)
salt
to taste
pepper
to taste
parmesan cheese
1/2 (grated)
Instructions
1
Prepare the Seafood: Ensure all seafood is cleaned and at room temperature. This helps with even cooking.
2
Make the Risotto: In a large saucepan, heat olive oil over medium heat. Add finely chopped onion and fennel, cooking until tender—about 4-5 minutes. Stir in the arborio rice and sauté for another 2 minutes until it begins to turn golden, allowing the rice to absorb the flavors from the onion and fennel.
3
Deglaze with Wine: Pour in the white wine and cook for about 1 minute, allowing the rice to absorb the liquid completely.
4
Simmer with Chicken Broth: Heat chicken broth in a separate small saucepan. Gradually add 1 cup at a time to the rice, stirring continuously until each addition is fully absorbed. After 15 minutes of this process, when the rice is nearly al dente, incorporate the chopped kale and cook for an additional 5 minutes.
5
Finish the Risotto: Once the kale is tender, stir in the butter, cream, and grated parmesan cheese. Remove from heat, cover, and let sit.
6
Cook the Scallops: Season the scallops with salt and pepper. In a medium-sized, preferably non-stick pan, heat butter over medium-high heat. Carefully place the scallops in the pan, allowing them to sear without moving them for 1-2 minutes until golden brown. Flip and cook the other side for an additional minute until cooked through. Remove and set aside.
7
Cook the Shrimp: In the same pan, add the shrimp and cook for 2-3 minutes, or until they turn pink and curl. Remove and combine with the scallops.
8
Combine and Serve: Check the risotto for consistency; add more chicken broth if it's too thick. Season with salt and pepper to taste. Gently fold in the shrimp, scallops, and fresh parsley. Serve warm, topped with additional grated parmesan.
Nutrition Information
16g
Fat
35g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Sarasota's Elegant Shrimp and Scallops with Creamy Risotto?
It is a luxurious seafood dish that pairs succulent shrimp and tender sea scallops with a velvety arborio rice risotto, enhanced with kale, fennel, and parmesan cheese.
How many servings does this recipe provide?
This recipe is designed to serve approximately 6 people.
What type of rice should be used for this recipe?
Arborio rice is required for this recipe because its high starch content creates the creamy texture necessary for a traditional risotto.
How many calories are in one serving?
There are approximately 366 calories per serving.
What are the main seafood ingredients needed?
The recipe calls for 15 large shrimp (peeled and tails removed) and 15 cleaned sea scallops.
How long should I sear the scallops?
Sear the scallops in a hot pan without moving them for 1-2 minutes until golden brown, then flip and cook for one additional minute.
How do I know when the shrimp are cooked?
The shrimp are done when they turn pink and begin to curl, which usually takes about 2-3 minutes.
What vegetables are included in the risotto?
The dish includes a small onion, half a fennel bulb, and three stems of kale.
What is the protein content per serving?
Each serving provides 25g of protein.
How much fat and carbohydrates are in this dish?
Each serving contains 16g of fat and 35g of carbohydrates.
When should the kale be added to the risotto?
Add the chopped kale after the rice has been simmering for 15 minutes, then cook for an additional 5 minutes.
What type of wine is recommended for deglazing?
A dry white wine is used to deglaze the pan and allow the rice to absorb the initial flavors.
How much chicken stock is required?
The recipe requires 5 cups of heated chicken stock, added gradually to the rice.
What makes the risotto extra creamy in this recipe?
Beyond the starch from the arborio rice, the addition of butter, heavy cream, and grated parmesan cheese at the end ensures a velvety finish.
What is the preparation for the fennel?
The fennel should be thinly sliced before being sautéed with the onions.
Should the seafood be cold when starting to cook?
No, it is recommended to ensure all seafood is at room temperature before cooking to ensure even heat distribution.
What is the correct way to add broth to the risotto?
Add the heated broth gradually, about 1 cup at a time, stirring continuously until each addition is fully absorbed.
How long should I sauté the rice before adding liquid?
Sauté the arborio rice for about 2 minutes until it begins to turn golden before adding the wine.
What herbs are used in this recipe?
Fresh chopped parsley is used to add a burst of flavor and is folded in at the end.
How much parmesan cheese is used?
The recipe uses 1/2 cup of grated parmesan cheese, plus extra for topping the final dish.
What should I do if the risotto is too thick before serving?
You can add a bit more chicken broth to adjust the consistency to your preference.
What kind of pan is best for the seafood?
A medium-sized non-stick pan is preferred for searing the scallops and cooking the shrimp.
How is the onion prepared?
One small onion should be finely chopped before starting the risotto.
Is the butter added all at once?
No, the butter is divided; some is used for the risotto finish and some is used for searing the seafood.
How long do the onions and fennel need to cook?
They should be cooked over medium heat for approximately 4-5 minutes until tender.
What is the recommended drink pairing?
A glass of crisp white wine is suggested for a true culinary experience.
What are the suggested tags for this dish?
Common tags include risotto, seafood, shrimp, scallops, dinner, Italian cuisine, and comfort food.
Do I need to remove the kale stems?
Yes, the stems should be removed before chopping the kale for the risotto.
What is the final step before serving?
Gently fold the cooked shrimp, scallops, and fresh parsley into the risotto and serve warm with additional parmesan.
Can this dish be made for special occasions?
Yes, its luxurious ingredients and elegant presentation make it perfect for special occasions or cozy date nights.