Scallop Risotto from Healthy Diabetic Recipes

Scallop Risotto Recipe

Recipe Ingredients:

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

Recipe Instructions:

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.

Coat a large non-stick pot with cooking spray. Add the rice and sauté for 2 minutes. Meanwhile, heat the Fish Stock and bring to a simmer. Add the wine to the rice, stir constantly, and cook until the wine has been absorbed. Add the hot broth, 1 cup at a time and cook, stirring until absorbed. Continue to cook until done al dente.

Stir in the parsley, any liquid that has accumulated in the cooked scallop bowl, and the juice of the half of a lemon. Cook until absorbed and then stir in the cooked scallops. Cook, stirring, until reheated. Serve immediately.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Very Lean Protein, 3 Carbohydrate (3 bread/starch).

Nutrition Facts: 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 at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"07-18-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 4

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”

~ Madeleine L'Engle (1918--) American author.

 

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