Scallops Recipe
roasted red bell pepper risotto | asparagus | thyme roasted grapes | caramelized leek cream
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Ingredients
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For the Risotto
For the Asparagus
For the Thyme Roasted Grapes
For the Caramelized Leek Cream
For the Scallops
Method
For the Risotto
- 1
- 2
Add Wine and Broth
Pour in the white wine and stir until absorbed. Gradually add the warm broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente.
- 3
Add Roasted Peppers and Cheese
Stir in the chopped roasted red bell peppers and Parmesan cheese. Season with salt and pepper to taste. Keep warm while preparing other components.
For the Asparagus
- 4
Roast the Asparagus
Preheat the oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly crisp.
For the Thyme Roasted Grapes
- 5
Roast the Grapes
On a baking sheet, toss halved grapes with olive oil, fresh thyme, and salt. Roast in the oven at 400°F (200°C) for about 15 minutes until soft and caramelized.
For the Caramelized Leek Cream
- 6
Caramelize the Leeks
In a skillet, melt butter over medium heat. Add sliced leeks and cook until soft and caramelized, about 15 minutes. Add heavy cream and season with salt. Simmer until slightly thickened.
