I need the Scallop Risotto appetizer recipe!!

Please, if anyone has a copy of this... please post for me. I loooooved the scallop risotto and I've been trying to find it online... thank you so much!!!! :D

PS-It was from the Royal Caribbean Monarch of the Sea cruise ship.

Thank you!!

Try the foodies section. Maybe some will have it.

I have both the 'Holiday' and 'RCI' cookbooks, and neither has your recipe. Sorry:(

Ericka

my favorite menu item! I have done an internet search for it with no luck.

this is from the SAVOR cookbook by RCI....I made it once and it seemed different than what I had on the ship, but it was still great!

SCALLOP RISOTTO

7-8 cups shellfish or vegetable stock

1/4 cup extra virgin olive oil (plus 1 tbsp for the corn)

1 yellow onion, finley chopped

1 clove garlic, minced

3 cups Arborio rice

1/2 cup dry white wine

2 tbsp butter

1/4 cup grated Parmesan cheese

1/3 cup Marscapone

salt and pepper

1/4 cup frozen sweet corn kernels

3/4 lb sea scallops

1 tbsp extra virgin olive oil

salt and pepper

2 small plum tomatoes, diced

parley or chive sprigs

Bring stock to a simmer in a saucepan over medium heat; turn to low

In a lg saucepan, heat oil over medium heat. Add onions & garlic; saute until translucent (about 4 minutes). Add rice and stir until each grain is coated with oil (about 3 minutes). Add wine and stir until completely absorbed.

Add stock to rice a ladleful at a time, stirring frequently after each addition. Make sure rice never gets dry. Season with salt and pepper.

When rice is tender to the bite, after about 20 min, add butter and grated cheese

Drain and pat dry the corn kernels. using a grilling pan over high heat, warm the 1 tbsp of oil and grill the corn for 3 min

Pat dry and season the scallops. In a saucepan over medium heat, warm oil and saute scallops until firm abd opaque, about 2 min each side

Over low heat, add a little of the remaining stock to the rice abd warm it about 1 minute. Slowly stir in the marscapone, then the grilled corn.

Serve the risotto on warm plates and top with scallops. Garnish with diced tomatoes and an herb sprig

Serves 6

Thanks, Darlene!

This was my favorite appetizer....I'm excited to try this recipe!

I can't wait until I try this recipe!! I'm sure alot of people appreciate it as well~~~ It was soooooo yummy. :p I couldn't get enough of it~~ Thanks again~~~~

Yum, this is my favorite appetizer of all. Once, I asked the waiter if I could have a larger portion of it as a main entree. He was happy to oblige, and I really enjoyed my meal. :)

While on the Mariner, my dd was sick and we stayed in the cabin during dinner one night. I ordered the scallop risotto from room service, plus our sweetheart waiter, knowing my love for seafood, sent a triple portion back to our room with dh and ds!

And yes, I finished all 4 portions!