Description
A luxurious, creamy Italian rice dish featuring seared scallops and shrimp infused with the mellow, sweet flavor of oven-roasted garlic.
Ingredients
Scale
- 1 head of garlic
- 1.5 cups Arborio rice
- 5 cups fish stock, kept warm
- 1/2 cup dry white wine
- 1/2 lb large shrimp, peeled and deveined
- 1/2 lb sea scallops
- 4 tbsp unsalted butter
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 400F. Cut top off garlic head, drizzle with oil, wrap in foil, and roast for 40 minutes. Mash the softened cloves into a paste.
- Warm the fish stock in a saucepan over low heat.
- Pat shrimp and scallops dry. Heat oil in a skillet over high heat and sear seafood for 2 minutes per side until golden. Remove and set aside.
- Melt 2 tbsp butter in a pot over medium heat. Add Arborio rice and stir for 3 minutes until edges are translucent.
- Pour in white wine and stir until the liquid is fully absorbed.
- Add warm stock one ladle at a time, stirring frequently. Wait for each addition to be absorbed before adding more.
- Once rice is al dente, stir in roasted garlic paste, remaining butter, and Parmesan cheese.
- Fold seared seafood back into the rice to warm through. Garnish with parsley and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian