Scallops And Arancino Recipe
Three pan seared scallops, arancino with arborio rice and parmesan rolled with beef tenderloin chain, fried and served over vodka sauce and Italian salsa verde
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Scallops and Arancino
Method
Preparation and Cooking
- 1
Prepare the Arancino
In a pot, bring 2 cups of water to a boil. Add the Arborio rice and cook until al dente, about 15-20 minutes. Drain and let cool. Mix in grated Parmesan, salt, and pepper. Once cooled, mold the rice into small balls.
- 2
Prepare the Beef Tenderloin
Finely chop the beef tenderloin chain and season with salt and pepper. Wrap each rice ball with the chopped beef, ensuring they are fully coated.
- 3
- 4
- 5
Plate the Dish
On a serving plate, add a generous scoop of vodka sauce as a base. Place the fried Arancino on top, and arrange the seared scallops around. Drizzle with Italian salsa verde and serve immediately.
