Houlihan’s Scallops and Risotto recipe is a simple yet delicious dish. Start by heating 2 tablespoons of butter in a large skillet over medium heat. Once melted, add 1 pound of fresh sea scallops and season with salt and pepper to taste.
Cook for 5-7 minutes or until lightly browned on both sides. Remove from the pan and set aside while you prepare the risotto. In another skillet, melt 1 tablespoon of butter over medium heat then add 1 cup Arborio rice and stir constantly for about 3 minutes until it becomes translucent.
Add 2 cups of chicken broth, 1/2 cup dry white wine, 3 cloves garlic (minced), and bring to a boil; reduce heat to low, cover the pot with a lid, and simmer for 18-20 minutes or until all liquid is absorbed into the rice (stir occasionally). When finished cooking remove from heat but leave covered so that it stays warm while you assemble your dish. To finish off your Houlihan’s Scallops & Risotto plate: Place cooked risotto onto plate followed by scallops on top; garnish with freshly chopped parsley if desired!
Houlihan’s Scallops and Risotto is a decadent dinner dish that combines succulent scallops with creamy risotto for the perfect combination of flavors. This recipe calls for sautéing shallots, garlic, white wine, and Parmesan cheese before adding the scallops and simmering until cooked through. The final touch is stirring in Arborio rice to complete the risotto base which pairs perfectly with the crispness of the scallop.
Best served hot right out of a skillet or pan, Houlihan’s Scallops and Risotto will be sure to impress any crowd!
Q1: What Ingredients Do I Need to Make Houlihan’S Scallops And Risotto Recipe
You will need the following ingredients to make Houlihan’s scallops and risotto recipe:
– 2 cups arborio rice
– 4 tablespoons olive oil
– 1/2 cup white wine – 6 cloves garlic, chopped – 2 shallots, diced
– 16 ounces chicken broth – Salt & pepper to taste – 12 sea scallops (or equivalent shrimp)
– 1/4 cup parsley, minced. To begin your recipe, you’ll need to heat two tablespoons of olive oil in a large pan over medium heat. Add in the garlic and shallots and cook until fragrant before stirring in the arborio rice.
Pour in the white wine and season with salt & pepper before adding chicken broth one ladle at a time, stirring after each addition until absorbed by the rice. Once all of the liquid has been absorbed, turn off heat and let cool slightly before topping with parsley as garnish. The final step is to sear your scallops or shrimp in remaining olive oil for 3 minutes per side until cooked through.
Serve atop prepared risotto for an amazing meal!
Q2: How Long Does It Take to Cook Houlihan’S Scallops And Risotto Recipe
It takes approximately 30 minutes to cook Houlihan’s scallops and risotto recipe. The steps are as follows:
• Heat oil in a skillet over medium-high heat for about 2 minutes.
• Add the scallops and season with salt and pepper. Cook for 3–4 minutes, or until golden brown on both sides. • Add the arborio rice, stirring constantly for 1 minute to toast it lightly.
• Pour in chicken broth, stirring continuously until all the liquid is absorbed by the rice (about 10 minutes). • Stir in butter and Parmesan cheese until fully melted into the risotto (1–2 minutes). • Plate up scallop/risotto mixture and serve!
The Secret to Perfectly Seared Scallops and an Asparagus Risotto
The Houlihan’s Scallops and Risotto recipe is a delicious, restaurant-quality dish that can easily be made at home. It combines the succulent flavors of seafood with creamy risotto to create a meal that is sure to please any palate. With its simple ingredients and easy preparation, this dish makes an excellent option for quick weeknight dinners or special occasions alike.
The result will be a flavorful, impressive meal that your family won’t soon forget!