In the Kitchen: Spring Vegetable Risotto with Seared Scallops

In the Kitchen
main bkg
bkg brings us Executive Chef Mark Tyszkowski from 401 Gourmet Caterers showing us how to make their Spring Vegetable Risotto with Seared Scallops.  It is a classic parmesan risotto with spring vegetables, topped with pan seared scallops.


  • Arborio Rice – 2 cups
  • Finely chopped shallots – 2 – 3 shallots
  • White wine – ½ cup
  • Vegetable stock – 6 cups
  • Sugar snap peas – 1 cup
  • Carrots (chopped) – 1 cup
  • Asparagus ( cut into 1 inch pieces) – 1 cup
  • Mushrooms (sliced) – 1 cup
  • Butter – 8 tablespoons
  • Grated parmesan cheese – 1 cup
  • Mascarpone cheese – ¼ cup
  • Scallops – 2 – 3 pounds
  • Microgreens – optional


For the Risotto

  1. Boil vegetables (besides mushrooms) for 1 – 2 minutes then put in ice water until cold. Set aside.
  2. Bring vegetable stock to a simmer in sauce pot.
  3. In pan, sauté shallots and mushrooms in 3 tablespoons butter for 3 – 5 min or until tender then add the rice and stir for an additional 1 min.
  4. Deglaze pan with wine and stir.
  5. Add stock to rice mixture a few ladleful’s at a time stirring frequently. This should take about 15 min or until rice is just slightly undercooked.
  6. Turn off stove. Add vegetables, mascarpone cheese, parmesan cheese, and 1 tablespoon butter. Stir and set aside.

For the Scallops

  1. Remove any “tags” from the scallops and pat dry with paper towel then season with salt and pepper.
  2. Put 2 tablespoons butter in pan on medium high heat. Cook scallops on one side until they get golden brown ( 2 – 3 min) then turn over and sear on other side for an additional 1 – 2 min.
  3. Serve over risotto and finish with microgreens

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