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Quick scallops and asparagus risotto

by Cyndi Lavin on May 20th, 2008

If you’re lucky enough to live near a Whole Foods grocery store, then here’s a recipe for Quick scallops and asparagus risotto that you can make using their products. If not, my cheater’s version is below! This meal needs no addition except for a salad of fresh spring greens and herbs to make a great thirty minute meal.

My version of Quick Scallops and Asparagus Risotto

4 c pre-cooked rice or risotto
Sundried tomatoes, diced
Fresh or dried basil, chopped
1 T olive oil
1 T butter
1 bunch of asparagus, snapped and cut into 1 inch pieces
Clove of garlic
3/4 to 1 lb scallops
Parsley, chopped
Mix the rice or risotto with some sundried tomatoes and basil. Reheat in the microwave in a large covered container. Saute the asparagus in olive oil and butter until beginning to soften. Add the garlic and scallops. Don’t overcook the scallops or they’ll toughen, just a few minutes to lightly brown on each side. Add the parsley and let it wilt. Serve over the risotto.

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POSTED IN: Fish & Seafood, Grains & Rice, Main Dishes, Thirty Minute Meals, Vegetables