August 6, 2014

Grapefruit Risotto with Scallops

Grapefruit Risotto with Scallops | Hard Parade
(please excuse the grainy photo - we were dining al fresco)
Grapefruit. Risotto...When I first found this recipe, I didn't think it would be a great combination (I was wrong). When I think of risotto, I think indulgent, cheesy, and filling. When I think of grapefruit I think light, bright, and acidic. In reality, these two are a perfect pair - the acidity of the tart grapefruit cuts through that sometimes overwhelming creaminess of the risotto and the perfectly pan-seared (the man, Dan, does the searing) scallops provide a toothy bite and crunch that brings this dish to five star restaurant level. 

Sidenote: sure, grapefruits are winter fruits but in this day of genetically modified, flash-frozen, 'must have it' food, you can certainly find grapefruits in the summer months. 

Grapefruit Risotto with Scallops
Recipe from The Washington Post
Serves: 2, PointsPlus: 17 (so plan ahead!)
  • 4 cups water
  • 2 tbsp unsalted butter
  • 1/3 cup shallot, minced
  • 1 cup arborio rice
  • 1/4 up dry white wine (drink the rest with dinner!)
  • 1 cup fresh grapefruit juice
  • 1 tsp thyme leaves, minced
    • Plus sprigs for garnishing
  • Kosher salt and freshly ground black pepper
  • 1/2 grapefruit cut, segmented
  • 4 large scallops (I actually made this with 6, giving each person 3)
  • 1 tbsp unsalted butter
Scallops | Hard Parade
  • Risotto: Heat the water over medium heat until it's just below a boil. Reduce the heat to medium-low to keep it warm. 
  • Melt the butter in a large sauté pan over medium-high heat. Stir in the minced shallot and cook for about 2 minutes until translucent. Stir in the rice until everything is evenly coated, cooking for 2 minutes until fragrant. Add the white wine and continue to stir until it's completely absorbed.
  • Add in the grapefruit juice and cook until it's completely absorbed. Add 1/2 cup of the warm water, stirring to incorporate until the liquid is absorbed and continue to add water in 1/2 cup increments until the rice is creamy and tender. This is the tough part about risotto and will take about 20 minutes. 
  • Once all the liquid is absorbed, stir in the thyme, season with salt and pepper, and gently fold in the grapefruit segments then remove from heat.
  • Scallops: Pat the scallops dry then season with salt and pepper on both sides. Heat the 1 tablespoon of butter in a non-stick pan over medium-high heat. Add the scallops and sear for 1 to 1 1/2 minutes on each side until golden brown. 
  • Divide the risotto between two bowls, arrange scallops on top, and garnish with thyme sprigs. Serve right away and indulge! Serve with the remaining white wine not used during cooking.
By the way, this is one of my favorite Aziz Ansari jokes:
Aziz Ansari grapefruit joke
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