Pea Risotto with Scallops

1 LB of peas
Water (just enough to make sure that all peas is fully immersed)

Place the saucepan on medium-high heat.

Bring it to a boil and then cook for an additional 30 seconds.

Drain over the colander while reserving about ½ cup of the cooking water (the rest of the water will not be needed).

Place the pea and ½ cup of the reserved cooking water back into the pot.

Process with the immersion blender until smooth (usually about 1 – 2 minutes).

Set aside for a later step (leave in the pot).

1 ½ cups of arborio rice

Cook with constant stirring for about 2 minutes

1 cup of white wine of your choice

Cook with constant stirring until about half of the wine gets absorbed and evaporated (usually about 1 minute).

1 cup of vegetable broth (first about ¼ of the total amount)

Cook with constant stirring until the broth gets partially absorbed and partially evaporates – until the rice is almost dry (usually about 3- 5 minutes).

1 cup of vegetable broth (the second which is about ¼ of the total amount)

Cook with constant stirring until the broth gets partially absorbed and partially evaporated – until the rice is almost dry (usually about 3- 5 minutes).

1 cup of vegetable broth (the third which is about ¼ of the total amount)

Cook with constant stirring until the broth gets partially absorbed and partially evaporated – until the rice is almost dry (usually about 3- 5 minutes).

1 cup of vegetable broth (the fourth which is about ¼ of the total amount)

Cook with constant stirring until the broth gets partially absorbed and partially evaporated – until the rice is almost dry (usually about 3- 5 minutes).

Important:
Right now, your rice should be almost soft and pretty much edible. If not, add some water and slightly extend the cooking time.

1 stick of butter

And cook with constant stirring until fully dissolved (about 30 seconds to 1 minute).

Pea puree from step 1

Cook with constant stirring until the puree becomes part of the rice (usually about 2 minutes).

Tip:
If you prefer drier risotto, extend the cooking time

Juice from 1 lemon
Optional: 2 cloves of garlic –grated
1 TSP of salt
½ TSP of pepper
1 cup of parmesan – grated

Stir thoroughly until fully combined.

Taste and add salt and pepper if needed.

Cover with a lid (or aluminum wrap) and leave it in the pan until you plate.

Rinse scallops under cold water and then place them on the plate.

Squeeze part of the lemon evenly on the top of the scallops and gently drizzle with olive oil.

Salt and pepper the scallops.

Turn and squeeze the lemon on the top again, then drizzle with olive oil, salt, and pepper.

Preheat the frying pan on high heat with 2 TBSP of frying oil.

Tip:
If your pan is big enough, place scallops just around the inner diameter (start at 12 o’clock). It will help you to track which ones were placed first and allow you to turn them in the same order.

Pan fry from one side for about 2 minutes, then turn and panfry from the other side until done (another 2 minutes).*

Place risotto on the plate.

Gently sprinkle with grated parmesan, salt and pepper.

Place on the top of each portion about 3 – 4 scallops.