haeeunee Posted July 17, 2008 #1 Share Posted July 17, 2008 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!! Link to comment Share on other sites More sharing options...
DFritz Posted July 17, 2008 #2 Share Posted July 17, 2008 Try the foodies section. Maybe some will have it. Link to comment Share on other sites More sharing options...
iteachkids Posted July 17, 2008 #3 Share Posted July 17, 2008 I have both the 'Holiday' and 'RCI' cookbooks, and neither has your recipe. Sorry:( Ericka Link to comment Share on other sites More sharing options...
christineann Posted July 18, 2008 #4 Share Posted July 18, 2008 my favorite menu item! I have done an internet search for it with no luck. Link to comment Share on other sites More sharing options...
cruisindoggie Posted July 18, 2008 #5 Share Posted July 18, 2008 http://www.foodnetwork.com this site has never let me down. Link to comment Share on other sites More sharing options...
MiniMom57 Posted July 18, 2008 #6 Share Posted July 18, 2008 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 Link to comment Share on other sites More sharing options...
bonjovifan Posted July 18, 2008 #7 Share Posted July 18, 2008 Thanks, Darlene! This was my favorite appetizer....I'm excited to try this recipe! Link to comment Share on other sites More sharing options...
haeeunee Posted July 18, 2008 Author #8 Share Posted July 18, 2008 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~~~~ Link to comment Share on other sites More sharing options...
sherry7 Posted July 18, 2008 #9 Share Posted July 18, 2008 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. :) Link to comment Share on other sites More sharing options...
jakenashleysmom Posted July 19, 2008 #10 Share Posted July 19, 2008 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! Link to comment Share on other sites More sharing options...
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