Scallop Risotto

Scallop Risotto

Serves: 4
 
 
Fish and Seafood
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Scallop Risotto, you'll need:
  • 1 lb sea scallops cut into
  • 1/3" coins
  • 1 tsp olive oil
  • 3 large garlic cloves minced
  • 1 tsp minced fresh rosemary = (or
  • 1/4 tspn crushed dried rosemary)
  • 1 tbsp minced fresh oregano = (or
  • 1 tspn crushed dried oregano) Olive oil cooking spray as needed
  • 1 cup Arborio rice
  • 1 cup dry white wine
  • 4
  • 1/2 cups Fish Stock (see recipe) = (or
  • 2 bottles clam juice and
  • 2
  • 1/2 cups water)
  • 1/2 cup minced flat-leaf parsley
  • 1/2 lemon

Method

  • Dry the cut scallops on paper towels
  • Heat the oil in a non-stick skillet until very hot
  • Add the garlic rosemary and oregano in the oil and sauté over high heat for 1 minute
  • Add the scallops and cook and stir for 2 minutes or until just done
  • Place in a bowl.
Nutritional Facts (Per Serving)
390 calories (9% calories from fat), 27 g protein, 4 g total fat (0.3 g saturated fat), 49 g carbohydrates, 1 g dietary fiber, 56 mg cholesterol, 270 mg sodium.
Source:
Diabetic-Recipes.com. © Diabetic-Lifestyle, 2001.
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