Cilantro Cream Risotto with Scallops

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Makes 4 servings



  1. Combine cream and cilantro in small saucepan.
  2. Bring to a boil, reduce heat to low and simmer until reduced in half.
  3. Combine flour, salt and pepper in small bowl.
  4. Dust scallops with flour mixture.
  5. Cook scallops in 2 tablespoons butter 2 to 3 minutes over medium-high heat until cooked through.
  6. Do not overcook.
  7. Remove from skillet; keep warm.
  8. Cook onion and garlic in remaining butter over medium heat until soft.
  9. Add rice stirring 2 to 3 minutes.
  10. Increase heat to medium-high; stir in 1 cup broth.
  11. Cook uncovered, stirring frequently, until broth is absorbed.
  12. Continue stirring adding remaining 1 cup broth and water allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency.
  13. It will take approximately 25 to 30 minutes.
  14. Stir in tomato, green onion, cheese and cilantro/cream mixture.
  15. Stir until mixture is creamy, about 2 minutes.
  16. Stir in scallops.
  17. Serve immediately.