Description
A sophisticated and flavorful Gin and Tonic Scallop Risotto featuring tender scallops seared to perfection atop creamy risotto infused with lime, gin, tonic, fresh mint, and cucumber, finished with Greek yogurt and Parmesan for a luxurious twist on a classic Italian dish.
Ingredients
Scale
Risotto Base
- 2 tbsp olive oil
- 1 small onion, diced
- 3 Thai chilis, seeds removed and minced
- 3 cloves garlic, minced
- 1.25 cups risotto rice
- 2 limes (juice and wedges)
- 1/4 cup gin
- 1 cup tonic water
- 1 quart chicken or vegetable stock
- 1/2 cup Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh mint, plus more for garnish
Accompaniments
- 1 small cucumber, sliced
- 1 pound scallops
- Crispy onions or shallots
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pan over medium heat. Add the diced onion and minced Thai chilis. Cook gently for about 10 minutes until the onion is translucent and softened. Add garlic and cook for an additional minute, stirring frequently to prevent burning.
- Toast the Rice: Add the risotto rice to the pan. Stir constantly for about 5 minutes to coat the grains with oil and lightly toast them, seasoning with salt and pepper to enhance flavor.
- Deglaze with Lime and Gin: Squeeze in the juice of the limes and pour in the gin, stirring to combine and scraping the pan to lift any browned bits. Let it cook for 2 minutes to allow the alcohol to evaporate.
- Add Tonic and Start Stock Gradually: Pour in the tonic water and stir well. Then, add about one cup of the chicken or vegetable stock. Continue to stir and, as it absorbs, gradually add more stock, cooking and stirring for approximately 30 minutes total until the rice is tender but still creamy. If the stock runs out before the rice is cooked, add water to finish cooking.
- Finish the Risotto: Remove the pan from heat. Stir in the Greek yogurt, grated Parmesan, and chopped mint. Adjust seasoning with salt and black pepper according to taste.
- Sear the Scallops: Meanwhile, heat a separate skillet over high heat. Pat the scallops dry and season lightly with salt and pepper. Sear the scallops for about 1–2 minutes per side until golden brown and just cooked through.
- Plate and Garnish: Serve the creamy risotto onto plates, top with the seared scallops, and garnish with lime wedges, sliced cucumber, crispy shallots, and extra fresh mint leaves for freshness and crunch.
Notes
- This risotto is uniquely flavored with gin, tonic, and fresh citrus, giving it a refreshing twist that pairs beautifully with delicate scallops.
- Removing seeds from Thai chilis helps control the heat—adjust according to your spice preference.
- Using Greek yogurt adds creaminess without overpowering the delicate flavors of the dish.
- If chicken stock is not preferred, vegetable stock is an excellent vegetarian alternative for this recipe.
- For best results, pat scallops dry thoroughly before searing to achieve a perfect golden crust.
Nutrition
- Serving Size: 1 serving
- Calories: 666 kcal
- Sugar: 10 g
- Sodium: 1209 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.01 g
- Carbohydrates: 96 g
- Fiber: 5 g
- Protein: 39 g
- Cholesterol: 55 mg
