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Seared Scallops with Saffron Risotto and Autumn Vegetables
Seared Scallops with Saffron Risotto and Autumn Vegetables

Seared Scallops with Saffron Risotto and Autumn Vegetables
A luxurious dish featuring perfectly seared scallops atop a creamy saffron-infused risotto, complemented by seasonal autumn vegetables.
Seared Scallops with Saffron Risotto and Autumn Vegetables

Provides a balanced meal with high-quality protein from scallops, complex carbohydrates from risotto, and essential vitamins from seasonal vegetables, supporting muscle recovery and energy replenishment.

Ingredients:
1
Servings
  • 200
    g
     scallop
  • 100
    g
     arborio rice
  • 0.5
    g
     saffron
  • 100
    g
     butternut squash
  • 100
    g
     brussels sprout
  • 30
    g
     parmesan cheese
  • 500
    ml
     vegetable stock
  • 20
    ml
     olive oil
  • 50
    g
     shallot
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Seared Scallops with Saffron Risotto and Autumn Vegetables
Instructions:
  1. Heat olive oil in a pan over medium heat and sauté shallots until translucent.
  2. Add arborio rice and toast for about 2 minutes.
  3. Pour in a ladle of vegetable stock, stirring continuously until absorbed.
  4. Repeat the process, adding stock gradually, until the rice is creamy and al dente.
  5. Stir in saffron and parmesan cheese, then season with salt to taste.
  6. In another pan, sear scallops in olive oil over high heat for about 2 minutes on each side until golden brown.
  7. Roast butternut squash and brussels sprouts in the oven at 200°C for about 20 minutes until tender.
  8. Plate the risotto, top with seared scallops, and garnish with roasted vegetables.
Nutrition Per Serving 1101 g Per 100g
Energy 1080.7 kcal 98 kcal
Protein 73.4 g 6.7 g
Fibre 9.4 g 0.9 g
Salt 4.9 g 0.4 g
Sugar 11.1 g 1.0 g
Carbohydrates 123.2 g 11.2 g
Fat 32.7 g 3.0 g
  • 200
    g
     scallop
  • 100
    g
     arborio rice
  • 0.5
    g
     saffron
  • 100
    g
     butternut squash
  • 100
    g
     brussels sprout
  • 30
    g
     parmesan cheese
  • 500
    ml
     vegetable stock
  • 20
    ml
     olive oil
  • 50
    g
     shallot
1
Servings
0

Heat olive oil in a pan over medium heat and sauté shallots until translucent.

Add arborio rice and toast for about 2 minutes.

Pour in a ladle of vegetable stock, stirring continuously until absorbed.

Repeat the process, adding stock gradually, until the rice is creamy and al dente.

Stir in saffron and parmesan cheese, then season with salt to taste.

In another pan, sear scallops in olive oil over high heat for about 2 minutes on each side until golden brown.

Roast butternut squash and brussels sprouts in the oven at 200°C for about 20 minutes until tender.

Plate the risotto, top with seared scallops, and garnish with roasted vegetables.

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