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Romanesco "Risotto" with Roasted Grapes, Seared Scallops, and Walnuts


  • 1large head romanesco
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1 1/2 cups chicken broth, divided
  • 2 cups spinach
  • 1 1/2 cups red seedless grapes, divided
  • 1/4 cup toasted walnuts, roughly chopped
  • 1 lb scallops
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Salt and pepper, to taste


  • Cut the romanesco in half. In a food processor pulse 1/2 of the head until very finely minced. Set aside. Now pulse the remaining romanesco until it resembles rice, set aside.
  • In a large pot over medium high, heat the olive oil and saute the shallot and garlic until fragrant, about 1 minute. Stir in the minced romanesco and give it a good stir. Allow the romanesco to release some moisture stirring occasionally, about 3 minutes.
  • Now start heating your skillet for the scallops over medium high heat. Add butter and olive oil to pan.
  • Stir in 1 cup of broth to the pot of romanesco and bring to a simmer. Use an immersion blender to blend into a puree. (You can also transfer to a blender and return to the pot) Add in the riced romanesco, 1 cup grapes and spinach. If it's too dry add another 1/2 cup of broth. Cover and cook 5 minutes. Season with salt to taste.
  • Season scallops with salt and pepper and place in skillet. Let sear for 2 minutes, flip and sear 1 more minute.
  • Serve by topping the risotto with sliced grapes, toasted walnuts, scallops, and a drizzle of olive oil.
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    Food Innovation Group: Bon Appétit and Epicurious