While the scallop boats are still here delivering fresh plump scallops daily to Gloucester, we are making the most of the fabulous quality and terrific prices. At Cape Ann Lobstermen, a two pound tub is only $32.00!!
Several weeks ago I mentioned a scallop and spring risotto yummy dinner that was a big hit with the Family. Friends have asked for the recipe but I don’t usually use a recipe when making risotto. Last night I tried to think about amounts.
I love making risotto and find it utterly relaxing to just stand at the stove and stir, as long as you have all the ingredients chopped, grated, and lined-up ready to go. I am writing this hurriedly so if anything is left out or you have a question, please write and let me know, happy to answer <3
Ingredients –
Do this first – For the vegetable stock, cover with about 8 cups of water – 1 onion quartered, I carrot cut in half, several stalks of celery. Do not add salt. Bring to a boil, turn the heat down, and allow to gently simmer while cooking the risotto
1/4 lb. chopped pancetta or bacon
Olive Oil
I medium onion loosely chopped
About 1 3/4 Cup Arborio rice
Prosecco
Veggies – whatever you like. Last night’s dinner we had fresh fiddleheads from the garden!, also 1/2 zucchini chopped, handful of snowpeas, 2 ears of fresh corn (kernels removed from the cob), and about six stalks of asparagus chopped in 1 inch pieces.
Butter to taste – 2 TBs or more
Romano or parmesan to taste (about 1/2 to 3/4 C.), grated
Render the fat from the pancetta. Remove pancetta from pan and set aside. Leave the fat in the pan.
Add a few tablespoons of olive oil. Sautee onions until translucent.
Add arborio rice. Turn heat down. Toast rice for a minute or two with the onions, until you hear a crackly sound. Cover rice with Prosecco.
Stir continually throughout. Allow rice to absorb most of the Prosecco. Add about two ladle-fulls of the simmering stock. Allow rice to absorb the stock before adding more.
Continue adding stock and stirring until the rice is almost done, still a tiny bit al dente. Add the veggies and more stock if needed. Add back the pancetta. Cook for a few more minutes until veggies are done, bright green but cooked through.
Take off the heat. Add butter and cheese to taste. While the risotto is resting, pan sear the scallops. Our whiz in the kitchen Alex cooks the scallops 🙂
Serve with extra cheese, salt and pepper to taste.
Cape Ann Lobstermen is located at 111 Main Street in Gloucester
978-559-7988
