In the Kitchen: Scallop Risotto

The Rhode Show
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In the Rhode Show kitchen today, we welcome Executive Chef Jerry Costabile from Wilcox Tavern making their Scallop Risotto.


  • 2 oz Extra Virgin Olive Oil
  • 8-10 scallops
  • 1 lemon for juice
  • 1 oz butter
  • 1 cup fresh peas
  • 2 gloves braised garlic
  • 1 cup chopped tomatoes (fresh or canned)
  • 1/4 cup oz heavy cream
  • 2 oz grated Romano cheese
  • 2 cups of cooked Risotto
  • Scallions to garnish


  1. In a medium sauce pan, heat extra virgin olive oil and let oil get hot.
  2. Add scallops and season with salt & pepper.
  3. Cook 1-2 minutes each side until brown.
  4. Remove from heat and squeeze fresh lemon over scallops, set aside.
  5. In a separate sauce pan, melt butter.
  6. Then add peas, braised garlic and chopped tomatoes.
  7. Sauté 2-3 minutes.
  8. Add cooked risotto, heavy cream and cheese, salt & pepper to taste, cook until warm.
  9. Plate risotto, place scallops on top, garnish with chopped scallions.

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