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“So Delicious!!! I found this recipe in a regional magazine called "Saltscapes" just love it!!”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Blanch asparagus tips in boiling water for 2-3 minutes; set aside.
  2. Remove beards from scallops and sauté scallops in1 tablespoons of the butter until caramelized (2-3 minutes). Set aside.
  3. Heat chicken stock in a saucepan until warm.
  4. Combine olive oil and 1 tablespoons of the butter in a large heavy bottomed pot. Sauté the shallots until soft. Add the rice, and cook stirring, for 2-3 minutes.
  5. Add the liquid seasoning. Continue stirring until liquid reduces by half. Gradually add the chicken stock, one ladle at a time, stirring constantly, allow the stock to be absorbed before adding more. This process should be about 20 minutes.
  6. Stir in the asparagus and scallops. Finish with the remaining 4 tablespoons butter and the cheese.

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