Grapefruit Risotto with Seared Scallops
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Grapefruit Risotto with Seared Scallops

Love at first sight. That’s what happened when I saw one of the most gorgeous cookbooks ever a few weeks ago. It’s all about breakfast (for dinner!) and I didn’t even realize until I got home with it that it was from a blog that I’ve been following for years now – Love & Olive Oil.

I had to stop flagging recipes to try out, because honestly I would happily eat every single thing in this book! I decided to make something not traditionally associated with breakfast for my first choice – a scallop risotto.

Grapefruit Risotto with Seared Scallops

This risotto was absolutely beautiful! It was nice and tart from the grapefruit, incredibly creamy, and had just the right amount of thyme as an accent. The scallops – I made 3 for each of us – were cooked to perfection, and went so, so well with the risotto. Two scallops actually would have been perfect – I had a bit of risotto leftover, but it was great for lunch the next day!

I can’t wait to try more recipes from this book – there are so many in there that I’m excited about. There’s a nice mix of recipes, too, not all traditionally “breakfast-y”. The photography and layout of the book is stunning – I was really impressed with it! It would make a great gift, too.

Grapefruit Risotto with Seared Scallops
Breakfast for DinnerLindsay Landis & Taylor Hackbarth

Makes 2 servings
Total time: 50 minutes

For Risotto:
3 tablespoons unsalted butter, divided
1 large shallot, minced (about 1/3 cup)
1 cup arborio rice
1/4 cup white wine
1 cup freshly squeezed grapefruit juice (from 1 large grapefruit)
1 teaspoon fresh thyme, minced
Salt and black pepper, to taste
1/2 grapefruit, peeled and segmented

For Scallops:
4 large scallops (about 1/2 pound)
Pinch salt and pepper
1 tablespoon unsalted butter

1. Bring 4 cups water to a simmer. Reduce heat; cover to keep warm.

2. In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Stir in shallots and cook until translucent, about 2 minutes. Add rice and stir until fragrant and coated with fat, about 2 minutes more. Add wine and stir until completely absorbed.

3. Add grapefruit juice and simmer until fully absorbed, stirring constantly. Add warm water, 1/2 cup at  a time, and stir constantly; wait until water is fully absorbed before adding the next 1/2 cup. Continue adding water and stirring until rice is  tender and creamy, about 25 minutes. You may not need all the water; 3 cups or so may be sufficient. Stir in thyme, the remaining 1 tablespoon butter, and salt and pepper to taste, followed by grapefruit segments. Transfer to serving bowls.

4. Pat scallops completely dry; season with salt and pepper. Heat butter in a large nonstick skillet over medium-high heat until it is melted and the foam subsides. Add scallops and sear for 1 to 1 1/2 minutes per side, or until golden brown. Arrange scallops on top of risotto and serve.

Big Flavors Rating: 5 Stars

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