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The perfect date night meal. Impress your significant other with this dish and impress yourself!
Preheat your oven to 400 F.
In a medium sized bowl toss tomatoes and garlic cloves in enough olive oil to coat them, then season with salt and pepper. Roast them in the oven on a rimmed sheet pan for 15 minutes or until tender. Remove pan from the oven and let the mixture cool. Remove garlic cloves from the skins and place in a food processor or blender with the tomatoes. Blend until smooth.
Heat the stock to a simmer in a medium saucepan.
In a large, heavy-bottomed pot, heat the butter and olive oil over medium heat. When the butter has melted, add the onion. Sauté for 2-3 minutes or until it is slightly translucent. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute, until there is a slightly nutty aroma. But don’t let the rice brown.
Add the tomato paste and vodka and cook while stirring, until the liquid is fully absorbed and the tomato paste is completely incorporated. Add a ladle of the hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
It’s important to stir constantly, to prevent burning, and add the next ladle as soon as the rice is almost dry.
Continue adding a ladle of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you’ll see that the rice will take on a creamy consistency as it begins to release its natural starches.
Continue adding stock, a ladle at a time, for 30 minutes or until the grains are tender.
At this point add the tomato garlic puree and stir in. Keep stirring until risotto is thickened. Season with salt and pepper. Turn heat off and prepare the scallops.
Make sure the scallops are completely dry. Pat them dry with paper towels. Slice the prosciutto slices in half lengthwise and wrap the scallops. Season the scallops with salt.
Add 2 tablespoons of olive oil to a skillet or saute pan on high heat. The pan needs to be screaming hot in order to properly sear the scallops. Add the scallops to the pan and cook 1 1/2 minutes on each side. Scallops should have a brown crust on the outside. Remove them from the pan when done.
Serve risotto and scallops immediately and garnish with plenty of chopped basil.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!