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Ingredients
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Scallops
Saffron Risotto
Pancetta and Asparagus
Method
Prepare the Saffron Risotto
- 1
Start the Risotto
In a saucepan, bring the chicken broth to a simmer and add the saffron threads. In a separate pan, heat 1 tablespoon of olive oil over medium heat, add the chopped shallots, and sauté until translucent.
- 2
Cook the Rice
Add the Arborio rice to the pan with shallots and stir for about 2 minutes until the rice is well-coated. Pour in the white wine and cook until absorbed.
- 3
Add Broth Gradually
Begin adding the saffron-infused chicken broth, one ladle at a time, stirring continuously until each addition is absorbed before adding more. This process should take about 18-20 minutes.
- 4
Finish the Risotto
Once the rice is creamy and tender, stir in the grated Parmesan cheese, butter, salt, and pepper. Set aside.
Cook Pancetta and Asparagus
- 5
Sauté Pancetta
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced pancetta and cook until crispy.
- 6
Add Asparagus
Add the asparagus pieces to the skillet and sauté for about 3-4 minutes until they are tender but still crisp. Season with salt and pepper to taste.
Sear the Scallops
- 7
Prepare Scallops
Pat the scallops dry with paper towels and season with salt and black pepper.
- 8
Plate the Dish
- 9
Assemble the Dish
On each plate, spoon a generous portion of the saffron risotto, top with pancetta and asparagus, and place the seared scallops on top. Serve immediately.