Prep time: 15 minutes
Cook time: 34 minutes
Serves: 2 to 3
This recipe is from Ian Libberton, executive chef for the restaurants at the Hyatt Regency Hotel/Capitol Park in Sacramento.
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4 cups fresh or frozen English peas, divided use
5 leaves fresh mint
1 cup water
Salt and pepper, to taste
Sugar, to taste
4 cups chicken broth
2 cups arborio rice
6 jumbo scallops, about 1½ ounces each
Pea sprouts, for garnish
For the pea purée: Put 3 cups of peas into a blender, add mint and cup of cold water. Purée until smooth, adding water if needed until sauce reaches a smooth consistency. Add salt, pepper and sugar to taste. The sauce should have a slight sweetness and a hint of mint.
For the risotto: Follow directions on bag, using chicken broth for liquid. As the rice absorbs the broth, add pea purée a little at a time until the texture of the rice becomes creamy and the color is bright green.
Divide the rice evenly onto two plates and garnish with the remaining peas. This process will take about 30 minutes to complete.
For the scallops: Place the thawed scallops on a paper towel to absorb any excess liquid (the sugars in the scallop caramelize over heat much better when they're dry). Season lightly with salt and pepper and place in a preheated sauté pan with a teaspoon of oil. Cook approximately two minutes on each side and deglaze with a little chicken broth. Remove from heat; allow to rest. The scallops will continue to cook and should be slightly translucent when done. Blot scallops on towel; place on top of the risotto. Toss pea sprouts with a few drops of olive oil, salt and pepper and garnish the dish.
Per serving, based on 3 servings: 759 calories; 34 grams protein; 138 grams carbohydrates; 7 grams fat (2 saturated, 3 mono- unsaturated, 2 polyunsaturated); 35 milligrams cholesterol;
2,166 milligrams sodium;
12 grams fiber; 14 grams sugar; 9 percent calories from fat