Curried Bay Scallops Risotto

Ingredients

• 1 tablespoon canola oil or clarified butter
• 1 teaspoon cumin seeds
• ½ teaspoon black mustard seeds
• ½ teaspoon fennel seeds
• ½ teaspoon ground turmeric
• ¾ cup finely chopped onion
• 1 teaspoon finely minced fresh ginger
• 1 ¼ cup Italian arborio rice
• 2 finely chopped fresh plum tomatoes
• 4 cups (approximately) hot fish stock or water
• Juice of 1/2 lemon
• 1 pound bay scallops
• Salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh coriander

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    376 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 23 grams protein; 29 milligrams cholesterol; 812 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Heat the oil or butter in a heavy three-quart saucepan, preferably nonstick. Add the cumin seeds, mustard seeds and fennel seeds and cook until the seeds start to pop. Stir in the turmeric, onion and ginger and saute over medium heat until the onion is soft. Stir in the rice and cook, stirring, about three minutes.
2. Stir in the tomatoes, then gradually add the hot fish stock or water, about half a cup at a time, stirring constantly and adding more liquid as the rice absorbs it. After 15 minutes the rice should be almost tender and all, or nearly all, the liquid should be used.
3. Stir in the lemon juice and scallops. Cover and cook about two minutes, then uncover and stir a few seconds longer, until the scallops are just cooked through. You will see them start cracking around the edges.
4. Season the risotto with salt and pepper to taste, fold in the coriander and serve at once.