Scallop Risotto

Recipe Ingredients

1 lb	454g / 16oz	Sea scallops - cut into 1/3" coins
1 teaspoon	5ml	Olive oil
3 teaspoons	15ml	Garlic cloves - minced (large)
1 teaspoon	5ml	Minced fresh rosemary
		= (or 1/4 tspn crushed dried rosemary)
1 tablespoon	15ml	Minced fresh oregano
		= (or 1 tspn crushed dried oregano)
		Olive oil cooking spray - as needed
1 cup	160g / 5.6oz	Arborio rice
1 cup	237ml	Dry white wine
4 1/2 cups	1066ml	Fish Stock - (see recipe)
		= (or 2 bottles clam juice
		And 2 1/2 cups water)
1/2 cup	46g / 1.6oz	Minced flat-leaf parsley
1/2		Lemon

Recipe Instructions

Dry the cut scallops on paper towels. Heat the oil in a non-stick skillet until very hot. Add the garlic, rosemary, and oregano in the oil and saute over high heat for 1 minute. Add the scallops and cook and stir for 2 minutes or until just done. Place in a bowl.

Coat a large non-stick pot with cooking spray. Add the rice and saute for 2 minutes. Meanwhile, heat the Fish Stock and bring to a simmer. Add the wine to the rice, stir constantly, and cook until the wine has been absorbed. Add the hot broth, 1 cup at a time and cook, stirring until absorbed. Continue to cook until done al dente.

Stir in the parsley, any liquid that has accumulated in the cooked scallop bowl, and the juice of the half of a lemon. Cook until absorbed and then stir in the cooked scallops. Cook, stirring, until reheated. Serve immediately.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Very Lean Protein, 3 Carbohydrate (3 bread/starch).

Nutrition Facts: 390 calories (9% calories from fat), 27 g protein, 4 g total fat (0.3 g saturated fat), 49 g carbohydrates, 1 g dietary fiber, 56 mg cholesterol, 270 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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