Seafood Risotto From Southern Living
Seafood Risotto Southern Rice
Last updated 6/12/2012 1:22:31 AM. Recipe ID 55202. Report a problem with this recipe.
Title: Seafood risotto from southern living
Categories: Seafood, Rice
Yield: 12 Servings
1 lb Unpeeled, medium-size fresh
1/2 lb Fresh sea scallops
1 lb Fresh squid*
1 lb Fresh, unshelled mussels
1 lb Fresh, unshelled clams
6 Garlic cloves, minced
1/4 c Olive oil
1/2 c Dry white wine
1/4 c Lemon juice
4 Sprigs fresh thyme, finely
4 Sprigs fresh oregano, finely
Risotto (see recipe)
2 1/2 tb Gremolata
1/2 ts Finely ground sea salt
1/2 ts Freshly ground pepper
Peel shrimp, and devein, if desired; set aside. Cut sea scallops in
half crosswise; set aside.
Rinse squid under cold running water. Cut into 1/2-inch slices, and
Remove "beards" from mussels. Scrub mussels and clamswith a brush to
remove grit; set aside.
Cook garlic in olive oil over medium heat, stirring constantly, 2 to 3
minutes or just until shrimp turn pink. Remove shrimp and scallops
with a slotted spoon; set aside.
Cook squid in skillet over medium heat, stirring constantly, 2 to 3
minutes; remove with a slotted spoon, set aside.
Add mussels, clams, wine, and next 3 ingredients to skillet. Bring to
a boil over high heat. Cover and cook, shaking pan frequently, 3 to 5
minutes or until shells open. Remove and discard unopened shells.
Add shrimp, scallops, and squid. Cook over medium heat until
Remove seafood with a slotted spoon, reserving liquid. Stir liquid
into cooked Risotto. Place risotto on a lettuce-lined serving plate,
and top with seafood mixture. Sprinkle with 2 1/2 tablespoons
Gremolata, salt, and pepper; serve immediately.
*1 lb. sea scallops or shrimp may be substituted for squid.
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