Cilantro Cream Risotto with Scallops

Description
Makes 4 servings

Ingredients

 * 1 cup heavy cream
 * 2 tablespoons minced cilantro
 * ¾ pound scallops
 * 2 tablespoons flour
 * ½ teaspoon salt
 * ½ teaspoon ground white pepper
 * ⅓ cup butter or margarine, divided
 * ½ cup chopped onion
 * 1 clove garlic
 * 1 cup uncooked u.s. arborio or medium-grain rice
 * 2 cups chicken broth
 * 3 cups water
 * 2 medium tomatoes, chopped and seeded
 * ½ cup chopped green onions
 * ⅓ cup grated Parmesan cheese

Directions

 * 1) Combine cream and cilantro in small saucepan.
 * 2) Bring to a boil, reduce heat to low and simmer until reduced in half.
 * 3) Combine flour, salt and pepper in small bowl.
 * 4) Dust scallops with flour mixture.
 * 5) Cook scallops in 2 tablespoons butter 2 to 3 minutes over medium-high heat until cooked through.
 * 6) Do not overcook.
 * 7) Remove from skillet; keep warm.
 * 8) Cook onion and garlic in remaining butter over medium heat until soft.
 * 9) Add rice stirring 2 to 3 minutes.
 * 10) Increase heat to medium-high; stir in 1 cup broth.
 * 11) Cook uncovered, stirring frequently, until broth is absorbed.
 * 12) Continue stirring adding remaining 1 cup broth and water allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency.
 * 13) It will take approximately 25 to 30 minutes.
 * 14) Stir in tomato, green onion, cheese and cilantro/cream mixture.
 * 15) Stir until mixture is creamy, about 2 minutes.
 * 16) Stir in scallops.
 * 17) Serve immediately.