Description
A refreshing and unique scallop risotto infused with the bright flavors of gin, tonic, lime, cucumber, and fresh mint. Creamy and zesty, this dish combines the richness of Greek yogurt and Parmesan with the delicate, pan-seared scallops, finished with crispy shallots for texture.
Ingredients
Scale
Base
- Olive oil, for cooking
- 1 small onion, diced
- 3 Thai chilis, seeds removed and minced
- 3 cloves garlic, minced
- 1.25 cups risotto rice
- Salt and freshly ground black pepper, to taste
Liquids and Flavorings
- 2 limes, juice and wedges for garnish
- 1/4 cup gin
- 1 cup tonic water
- 1 quart chicken or vegetable stock
Finishings
- 1/2 cup Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh mint, plus more for garnish
- 1 small cucumber, sliced
- Crispy onions or shallots, for garnish
Main Protein
- 1 pound scallops
Instructions
- Sauté Aromatics: Heat olive oil in a pan over medium heat. Add diced onion and minced Thai chilis, cooking gently for about 10 minutes until softened and fragrant. Add minced garlic and cook for another minute.
- Toast Rice: Stir in the risotto rice to coat it well with the oil and aromatics. Cook for about 5 minutes, stirring frequently, to lightly toast the rice. Season with salt and pepper.
- Add Citrus and Spirits: Squeeze in the juice of the limes and pour in the gin. Stir well, scraping the bottom of the pan to lift any browned bits, and cook for 2 minutes to let the alcohol reduce slightly.
- Add Tonic Water: Pour in the tonic water and continue stirring to combine all flavors.
- Cook Risotto: Begin adding warm stock about 1 cup at a time, stirring continuously. Allow the liquid to be mostly absorbed before adding more. Continue this gradual addition of stock and stirring for approximately 30 minutes until the rice is tender and creamy. If you run out of stock before the rice is cooked, continue cooking with warm water as needed.
- Finish Risotto: Remove the pan from heat and stir in Greek yogurt, grated Parmesan, and chopped fresh mint. Taste and adjust seasoning with salt and pepper as necessary.
- Sear Scallops: While risotto cooks, heat a separate skillet over high heat with a little oil. Pat scallops dry and sear them for 1-2 minutes per side until they develop a golden-brown crust and are cooked through.
- Plate and Garnish: Spoon risotto onto plates, top with seared scallops. Garnish with lime wedges, slices of cucumber, crispy shallots or onions, and extra mint leaves for freshness and crunch.
Notes
- The combination of gin, tonic, and lime adds a bright, botanical flavor to the creamy risotto.
- Removing the chili seeds controls the heat, making the dish pleasantly spicy without overpowering.
- Use fresh, dry scallops for the best sear and texture.
- Crispy shallots or onions add important crunch and contrast to the creamy risotto.
- Greek yogurt gives a tangy creaminess and reduces the need for heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 666 kcal
- Sugar: 10 g
- Sodium: 1209 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.01 g
- Carbohydrates: 96 g
- Fiber: 5 g
- Protein: 39 g
- Cholesterol: 55 mg
