Your Cooking Coach
Show MenuHide Menu

Thyme Pecorino Risotto with Pan Seared Scallops and Arugula

Spread the love

Pan Seared Scallops with Thyme Risotto I can’t think of a better way to start the New Year than with some delicious scallops. We all love scallops in our family. Especially with some delicious risotto. A lot of people are intimidated to make risotto- but one needs to have a bit of patience. The method is quite simple and the flavor combinations are limitless. I decided to add fresh thyme and Pecorino cheese in this dish. I love Pecorino for its delicious punch of flavor.

The scallops are super easy to make. All one needs is a good non-stick pan, some delicious olive oil and salt and pepper. The pan needs to be screaming hot and the scallops are done in minutes. To complete the meal, I dressed some delicious arugula with olive oil, lemon juice, salt and pepper.

The whole meal was very easy to make and didn’t take very long. Try this in the New Year…. a great start!

  • 2 tablespoons extra virgin olive oil
  • 2 medium shallots, chopped
  • 3 garlic cloves, chopped
  • 4 to 5 sprigs fresh thyme
  • 1 cup Arborio rice
  • 4 cups chicken broth, heated
  • ½ cup half and half
  • 1 cup Pecorino cheese, shredded
  • Salt
  • Pepper

Heat a large frying pan with the olive oil on medium heat. Add the shallots and cloves and sauté on medium heat for 2 to 3 minutes. Add the thyme and rice and sauté for a minute. Add the chicken broth half cup at a time, stirring constantly on medium heat. Keep repeating the process till the rice is cooked. Add the half and half and cheese. Taste for seasonings and add the salt and pepper.

  • 2 tablespoons extra virgin olive oil
  • 12 large scallops or more
  • Salt
  • Pepper

Heat a large non-stick pan and add the oil. Saute the scallops on high and brown on both sides, about 2 minutes each (depends on the size of the scallops). Serve on top of risotto.

Arugula Salad

  • 3 cups baby arugula
  • Juice of half lemon
  • 2 teaspoons extra virgin olive oil
  • Salt
  • Pepper

Toss the arugula with the lemon juice, oil, salt and pepper. Add a cup of tossed greens on top of the scallops and serve.

Print Friendly, PDF & Email

1 Comment

Yum, this sounds great. Thanks, Monica!

Leave a Reply

Your email address will not be published. Required fields are marked *