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3 Cup Water
1 Tbsp Vegetable Base, No MSG
1 Tsp Olive Oil
¼ lb. Yellow Onions, Fresh, Diced
1 cup + 3 Tbsp Arborio Rice, Raw
1 cup + 3 Tbsp Diced Tomatoes, Canned, Drained
1 Tsp Garlic, Fresh, Minced
3 ½ Tsp Fresh Grated Lemon Rind
¼ Cup Italian Parsley Leaves, Fresh, Minced
3 Tbsp Olive Oil
1 lb.+ 8 oz. Sea Scallops, Raw, 30-40ct
Dash Ground Black Pepper
Bring water to a boil. Stir in vegetable base until dissolved.
In a heavy-bottomed pot, heat 1st listed oil over medium-low heat.
Add onion. Cook until translucent. Do not brown.
Stir in rice to coat with oil. Cook for 3 minutes or until opaque.
Add ½ cup broth for each 2 cups rice listed in recipe. Cook, stirring constantly, until broth is absorbed. Continue adding broth, ½ cup at a time, until rice is almost cooked through.
Stir in tomato, garlic, lemon rind and parsley.
In a sauté pan, heat 2nd listed oil until very hot.
Season scallops with salt and pepper. Carefully, place in hot oil. Cook for 1 ½ to 2 minutes or until golden brown crust forms. Turn and cook for 2 to 3 minutes more.
Serving Size: 3 oz. scallops over 6 oz. risotto
Nutrition Facts (per serving)