December Recipe of the Month – Scallop Risotto With Champagne

Christmas will soon be here. This busy time of year leaves everyone running about for gifts and of course visiting family.  Amidst all of this there is still a menu to be planned.  Seafood is often a staple meal at the Christmas table.  Long Island Mamas has found a delicious seafood dish to feature as our December Recipe of the Month as well as a wonderful local fish market to pick up ingredients.


Featured Local Business: Land and Sea Fish Market
Land and Sea Fish Market and Restaurant has been serving the Mount Sinai community for over 30 years. This family owned fish market has been passed down through the generations and offers the finest and freshest fish and lobsters. The store carries just about every type fish that is in season, including flounder, shrimp, scallops, clams, lobsters, swordfish, mahi mahi, wild salmon, halibut, blowfish and more. Lobsters, crabs and shrimp are cleaned at the store for easy cooking. Attached to the fish market is a delicious seafood restaurant. Take out service and catering are available.
Where: 524 Route 25A, Mount Sinai
Contact info: (631) 473-0011

Now that you’ve picked up ingredients at your local fish market, try making this scrumptious recipe below that is sure to please the seafood lovers this holiday season.

Scallop Risotto With Champagne4 green onions
1 (10 1/2 ounce) can chicken broth (regular or no-salt)
vegetable oil cooking spray
2 teaspoons butter, melted
2/3 cup uncooked arborio rice
3/4 cup Brut champagne
1/4 cup water
1/4 lb bay scallop


  1. Mince green onions, separating white parts and tops, set aside.
  2. Place broth in a small saucepan, bring a simmer, do not boil.
  3. Keep warm over low heat.
  4. Coat a large saucepan with cooking spray, and place over medium heat until hot.
  5. Add butter and white parts of onions, cook until tender.
  6. Add rice, and cook 3 minutes, stirring constantly.
  7. Add champagne, bring to a boil.
  8. Reduce heat and simmer, uncovered 5 minutes or until liquid is nearly absorbed.
  9. Add 1/2 cup warm broth, cook 5 minutes,stirring occasionally, until liquid is nearly absorbed.
  10. Add remaining broth, and cook 5 minutes or until liquid is nearly absorbed, stirring occasionally.
  11. Stir in onion tops, water, and scallops, cook an additional 5 minutes or until mixture is creamy.
  12. Rice will be slightly firm.
  13. Serve immediately.
By Tara Arichabala

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