Saffron risotto with seared scallops
A Italian dinner for the galley that fine in moderate seas, about 30 min hands-on.
- Dinner
- Italian
- ⏱ 30 min
- 🌊 Sea tolerance 3/5
- 👑 Luxury
- pescatarian
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- White rice (long grain)340 g (85 g)
- Saffron threads0.2 g (0.1 g)
- Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
- Butter60 g (15 g)
- Parmesan (block)60 g (15 g)
- Vegetable stock cubes16 g (4 g)
- Scallops (frozen)320 g (80 g)
Method
- Soften onion in butter; stir in rice and saffron.
- Add hot stock a ladle at a time over 20 minutes; finish with parmesan.
- Sear the scallops 90 seconds a side; lay on top.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Celery, Gluten, Milk / lactose, Molluscs (mussels, squid) — always check the labels of what you buy.
Per serving
- kcal
- 565
- protein
- 22 g
- fat
- 17 g
- carbs
- 77 g
- sugar
- 2 g
- fibre
- 2 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes