Grilled scallops with caipirinha risotto

Name: Grilled scallops with caipirinha risotto
Prep time: 1 h
Total time: 1 h
Yield: Servings: 4 people
Cuisine: Brazilian
Ingredients: 1 onion, chopped; 2 l vegetable broth; 240 g arborio rice; 60 g unsalted butter; salt and pepper to taste; juice of 1 lemon; 100 ml olive oil; salt and pepper to taste; 800 g scallops (without shell); 120 ml cachaça or light rum; 120 ml cachaça or light rum; lemon

Preparation info

Servings:
4
people

Difficulty
Easy
Ready in
1 hr

Appears in

Brazil Rhythms and Recipes

By Morena Leite

Published 2006

About

Ingredients

800 g scallops (without shell)
juice of 1 lemon
salt and pepper to taste

Americas
Brazil
Fish course
Pescatarian
Gluten-free

Method

Preparation

Season scallops with lemon, salt and pepper, and set aside. Heat a skillet with olive oil until very hot and grill scallops.

Caipirinha Risotto

Boil vegetable broth in a saucepan with 500 ml water. When boiling, reduce heat. Sauté onion with one spoon of butter. Add rice and let it cook for about 2 minutes, stirring constantly.