MENU
 
 
 
 

  • Spring "Risotto"

    1 vote
    Spring "Risotto"
    Prep: 10 min Cook: 15 min Servings: 3
    by tigerfish
    540 recipes
    >
    Risotto's close resemblance to Asian version (Cantonese) "wet rice",

    Ingredients

    • Scallops, dab dry with paper towels, lightly season with salt and black pepper (to be pan-seared); Asparagus, rinsed and remove fibrous layers off the stem with a small paring knife, then thinly sliced at the bias; 1 clove garlic finely minced; 1/2 tsp minced ginger; 1-2 tbsp whisked egg (Note1: if you want pure white gravy for presentation purpose, separate egg yolk and white and use only the egg white. Note2: remaining egg can be fried, then "slivered" as egg strips as garnish for the same dish); salt and white pepper to taste; 2 bowls of cooked brown/white rice (long-grain or short-grain, your preference)

    Directions

    1. Pan-sear the scallops, set aside. Dish out the remaining scallop "juice", set aside. Add some oil in pan and add in garlic, ginger and fry till fragrant. Then add in asparagus and fry well with the garlic and ginger. Return the scallop "juice" into the pan (this is like seafood stock!), and add 2-3 tbsps water and allow it to simmer till asparagus becomes tender. Pinch of salt and pepper to taste. Turn off heat and gently stir in whisked egg to slightly thicken up (and "texturize") the gravy. Ladle asparagus with egg gravy over the cooked rice, then topped with pan-seared scallops.

    Useful Links

    Similar Recipes

    Leave a review or comment