Venetian-style Baked Scallops Recipe
Garlic, herbs, butter, breadcrumbs, asparagus & parmesan risotto
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Ingredients
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Ingredients for Venetian-Style Baked Scallops
Method
Directions for Preparing Venetian-Style Baked Scallops
- 1
Prepare the Asparagus
Trim the asparagus and steam or boil until tender, about 5 minutes. Set aside.
- 2
Make the Risotto
In a pot, heat olive oil over medium heat. Add Arborio rice and toast for 2 minutes. Gradually add chicken broth, one ladle at a time, stirring frequently until absorbed. Continue until rice is creamy and al dente, about 18-20 minutes. Stir in steamed asparagus, salt, and pepper, and mix well.
- 3
Prepare the Scallops
Preheat the oven to 375°F (190°C). In a pan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in parsley, breadcrumbs, and half of the Parmesan cheese. Remove from heat.
- 4
