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Scallop Risotto

by chef
- Grotto

  • MIN
  • 650 CAL
  • EASY
  • GLUTEN-FREE
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RECAP STEP #
Pour the stock into a pan and bring to a boil on medium-high heat. Add the butter and the corn grits to the stock, and whisk with a fork.
TURN OFF STEP-BY-STEP MODE
KITCHEN TIPS
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Fill 3/4 of saucepan with water. Bring it to a boil over high heat. Meanwhile...
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SAUCE Peel and dice the shallots. In a frying pan, heat 1/2 of the olive oil over high heat. Add the shallots to the pan. Dice the garlic cloves and add them to the pan. Reduce heat to medium-high. Stir for 1.5 min until soft.
SAUCE Peel and dice the shallots. In a frying pan, heat 1/2 of the olive oil over high heat. Add the shallots to the pan. Dice the garlic cloves and add them to the pan. Reduce heat to medium-high. Stir for 1.5 min until soft.
SAUCE Peel and dice the shallots. In a frying pan, heat 1/2 of the olive oil over high heat. Add the shallots to the pan. Dice the garlic cloves and add them to the pan. Reduce heat to medium-high. Stir for 1.5 min until soft.
SAUCE Peel and dice the shallots. In a frying pan, heat 1/2 of the olive oil over high heat. Add the shallots to the pan. Dice the garlic cloves and add them to the pan. Reduce heat to medium-high. Stir for 1.5 min until soft.
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RICE Add the rice to the frying pan. Stir for 45 sec until the rice is opaque. Add 3 spoons of boiling water to the rice and stir until almost absorbed. Repeat for about 20 min until the rice is al dente. Season with 1/2 of the salt and 1/2 of the pepper. 20 min into cooking the rice...
RICE Add the rice to the frying pan. Stir for 45 sec until the rice is opaque. Add 3 spoons of boiling water to the rice and stir until almost absorbed. Repeat for about 20 min until the rice is al dente. Season with 1/2 of the salt and 1/2 of the pepper. 20 min into cooking the rice...
RICE Add the rice to the frying pan. Stir for 45 sec until the rice is opaque. Add 3 spoons of boiling water to the rice and stir until almost absorbed. Repeat for about 20 min until the rice is al dente. Season with 1/2 of the salt and 1/2 of the pepper. 20 min into cooking the rice...
RICE Add the rice to the frying pan. Stir for 45 sec until the rice is opaque. Add 3 spoons of boiling water to the rice and stir until almost absorbed. Repeat for about 20 min until the rice is al dente. Season with 1/2 of the salt and 1/2 of the pepper. 20 min into cooking the rice...
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SCALLOPS Season 1/2 of the scallops with the remaining salt and pepper. Heat a second pan over medium-high heat for 30 sec. Cut the remaining 1/2 of the scallops into small cubes. Heat the remaining olive oil in the heating pan. Add the whole scallops to the pan and cook for 2 min on each side until golden brown. Add the chopped scallops to the rice and keep stirring. Meanwhile...
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GARNISH Finely chop 3/4 of the chives.
Add the chopped chives, 3/4 of the cheese and all the butter to the rice.
Stir constantly clockwise until the risotto gets creamy.
GARNISH Finely chop 3/4 of the chives.
Add the chopped chives, 3/4 of the cheese and all the butter to the rice.
Stir constantly clockwise until the risotto gets creamy.
GARNISH Finely chop 3/4 of the chives.
Add the chopped chives, 3/4 of the cheese and all the butter to the rice.
Stir constantly clockwise until the risotto gets creamy.
GARNISH Finely chop 3/4 of the chives.
Add the chopped chives, 3/4 of the cheese and all the butter to the rice.
Stir constantly clockwise until the risotto gets creamy.
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PLATING Spoon the risotto onto the serving plates. Place the whole scallops on top.
Put the remaining chives on top. Sprinkle with the remaining cheese.
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Executive Chef
Grotto Lower East Side, NYC
100 Forsyth St., Lower East Side, NYC 10002
(212) 625-3444
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Interview
5-min with Luis
Chefday: Why this recipe?
Luis Plaza: All our clients love the scallop risotto because the scallops look amazing and have a very unique, soft flavor. Some customers have even called the dish orgasmic! And it’s so easy and fast to make.
CD: What kind of flavors are we discovering with this recipe?
LP: Scallops is seafood that is not too fishy and very subtle. It blends in to the perfume of the saffron. And the Arborio rice is great because it’s so different from every other rice.
CD: You obviously love cooking why?
LP: I wanted to be a doctor as a kid but I was always cooking and I realized that I wanted to do it. I studied accounting in Venezuela when the situation became bad I looked for a job and found a job in a kitchen. I was actually good at it and that was the beginning of my career in Venezuela. I learned about Mediterranean food and started cooking Spanish and Italian food.
CD: Tell us more about your journey?
LP: I started cooking finger food and paellas at events, and then was the executive chef for a big corporation where I cooked for 1500 people everyday. Then I was the personal chef of the Ambassador at the US Embassy. And now I work at Grotto in Manhattan.
CD: And then your restaurant?
LP: I have been working at Grotto for seven years now. I love spreading the joy of cooking to my customers, and buying fresh products at the market that inspire me for new recipes. It’s an everlasting adventure and long term relationship with the owners here.
The most important is that you get good ingredients. They can change their minds and add what they want in the recipe. Enjoy the traditional and homey feeling of cooking.
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The scallop risotto is a not-too-fussy yet refined take on seafood. The scallops, crispy on the outs...
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The scallop risotto is a not-too-fussy yet refined take on seafood. The scallops, crispy on the outside, soft on the inside, and doused in garlic, are delectable. The creamy rice is a decadent blend of shallots and Parmesan worth the few extra calories.
2
$15
4
$14
6
$13
8
$12
Total for 2 Servings
$30
ORDER INGREDIENTS
Ingredients
what we deliver
  • 12 oz of Scallops
  • 1 cup of Arborio Rice
  • 1/2 cup of Parmesan Cheese
  • 2 cloves of Garlic
  • 3 Shallot
  • 1/2 bunch of Chive
  • 1/4 cup of Butter
  • 1/4 cup of Extra Virgin Olive Oil
  • 1/2 tsp. of Ground Black Pepper
  • 1/2 tsp. of Kosher Salt
  • 24 oz of Scallops
  • 2 cups of Arborio Rice
  • 1 cup of Parmesan Cheese
  • 3 cloves of Garlic
  • 5 Shallot
  • 1 bunch of Chive
  • 1/2 cup of Butter
  • 1/4 cup of Extra Virgin Olive Oil
  • 1 tsp. of Ground Black Pepper
  • 1 tsp. of Kosher Salt
  • 36 oz of Scallops
  • 3 cups of Arborio Rice
  • 1/2 cup of Parmesan Cheese
  • 4 cloves of Garlic
  • 7 Shallot
  • 1.5 bunches of Chive
  • 3/4 cup of Butter
  • 1/4 cup of Extra Virgin Olive Oil
  • 1.5 tsp. of Ground Black Pepper
  • 1.5 tsp. of Kosher Salt
  • 48 oz of Scallops
  • 4 cups of Arborio Rice
  • 2 cups of Parmesan Cheese
  • 5 cloves of Garlic
  • 9 Shallot
  • 2 bunches of Chive
  • 1 cup of Butter
  • 1/4 cup of Extra Virgin Olive Oil
  • 2 tsp. of Ground Black Pepper
  • 2 tsp. of Kosher Salt
Utensils
what you need
  • 2 Frying Pan
  • 1 Saucepan
  • 2 Frying Pan
  • 1 Saucepan
  • 2 Frying Pan
  • 1 Saucepan
  • 2 Frying Pan
  • 1 Saucepan

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