Scallop Risotto

We had dinner at one of our favorite restaurants: Republique. We ordered delicious Santa Barbara Spot Prawns that were in a delicious spicy sauce. I asked if we could take our empty shells home to make a Shrimp Stock. The waiter was surprised, I guess many people wouldn't ask for them! I simply add a couple of quarts of Water to the Shrimp Shells and simmered for several hours. It created a very flavorful Shrimp Stock.

We love the taste and texture of Scallops. It was time to make Scallop Risotto using our newly minted Shrimp Stock. We followed our standard recipe for making Risotto, using our Stock. You can find the recipe on our blog of April 21, 2009. Click the date to get the recipe. We halved, Salt and Peppered the Scallops and Sautéed in Butter in a separate frying pan when the Risotto was almost ready. It only takes a minute or two on each side. We then layered the sautéed Scallops onto the Risotto and served. It was sublime.