Strap in and prepare for a culinary mission like no other with Hangar Bay Spice Co. Wingman All-Purpose Seasoning. Savor the luxurious fusion of creamy risotto and tender scallops, elevated to new heights with the bold kick of Wingman All-Purpose Seasoning. This isn't just a meal; it's a high-speed maneuver of flavors that'll take your taste buds on an exhilarating flight.
Each bite is a symphony of flavors, where the creamy richness of perfectly cooked parmesan risotto meets the tender, succulent scallops, beautifully complemented by the aromatic blend of spices from Hangar Bay's All-Purpose Wingman Seasoning. The creamy risotto, rich and velvety, forms the perfect base, while the scallops, seared to golden perfection, add a delicate sweetness and a melt-in-your-mouth quality that’s simply unbeatable. The Wingman All-Purpose Seasoning adds a robust, savory depth, enhancing the natural flavors and adding an unexpected twist that takes this dish into the stratosphere.
Imagine the thrill of achieving perfect balance in the cockpit; that’s the same thrill you'll get with each mouthful of this dish. The parmesan cheese brings a sharp, nutty note, harmonizing perfectly with the creamy risotto and tender scallops. The Wingman All-Purpose Seasoning kicks in like afterburners, adding an extra layer of flavor that propels this dish to new culinary heights.
Perfect for impressing your squadron, friends and family or treating yourself after a long mission, this risotto with scallops and Hangar Bay Spice Co. Wingman Seasoning is a culinary masterpiece. The rich, complex flavors and luxurious texture make it a standout dish that you'll want to make again and again. Whether you're a seasoned chef or a home cook looking to elevate your game, this recipe is your flight plan to culinary excellence. Enjoy the ultimate comfort food, reimagined with a gourmet twist, and let each mouthful transport you to a world of savory delight. Ready to take your taste buds on a supersonic journey? Let Hangar Bay Spice Co. Wingman All-Purpose Seasoning be your, well, wingman in the kitchen.
Ingredients
For the scallops –
- 10-12 large scallops, patted dry
- Hangar Bay Spice Co. Wingman All-Purpose Seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Fresh parsley for garnish (optional)
For the risotto –
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- ½ cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- ¼ cup grated parmesan cheese
- Salt and pepper to taste
Instructions
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Prepare the risotto:
- In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm while you prepare the risotto.
- In a separate large skillet or pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic and cook until softened and fragrant, about 3-4 minutes.
- Add the Arborio rice to the skillet and cook, stirring frequently, for about 2 minutes until the rice is lightly toasted.
- Pour in the white wine and stir until it's absorbed by the rice.
- Begin adding the warm broth to the rice, one ladleful at a time, stirring frequently. Wait until each addition of broth is mostly absorbed before adding more. Continue this process until the rice is creamy and cooked through, about 18-20 minutes. You may not need to use all of the broth.
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Cook the scallops:
- While the risotto is cooking and almost done, prepare the scallops. Pat the scallops dry with paper towels and season both sides with Hangar Bay Spice Co. Wingman All-Purpose Seasoning.
- In a large stainless steel skillet, heat 2 tablespoons of olive oil over medium-high heat until hot but not smoking.
- Add the scallops to the skillet in a single layer, making sure not to overcrowd them. Cook for about 2-3 minutes on each side until they are golden brown and caramelized. Avoid moving them too much to allow for proper searing.
- During the last minute of cooking, add the minced garlic and 2 tablespoons of butter to the skillet. Spoon the melted butter over the scallops as they cook.
- Squeeze lemon juice over the scallops just before removing them from the skillet.
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Finish the risotto:
- Once the risotto is cooked to your desired consistency, remove it from the heat. Stir in the grated parmesan cheese and season with salt and pepper to taste.
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Serve:
- Divide the creamy risotto among serving plates. Top each portion with seared scallops.
- Garnish with fresh parsley, if desired.
- Serve immediately and enjoy your delicious scallops with creamy risotto!