Seafood Risotto Smackdown: Scallops vs. Oysters

This should really be two posts, as I've lately been playing with both Scallop Risotto and Oyster Risotto. Which works best? Find out below.

My seafood risotto recipe is very similar to the Sausage and Mushroom risottos I've done before with a few key differences, namely the complete lack of sausage and mushrooms. Also, I use seafood.

Ingredients:

1 T olive oil
1 small onion, chopped
1 garlic clove, crushed
32 ounces seafood stock
1 cup Arborio rice
Bay scallops or shucked oysters (usually a half pound)
1 T shredded parmesan cheese
1 T butter (if you're using the scallops)

If using scallops, pan fry scallops in butter for about 5 minutes until golden brown. Then set aside.

If using oysters, broil until edges start to curl. Most online recipes say for one minute, but my toaster oven broiler needed 5-10 minutes. Set aside, while saving the extra liquid.

Cook the onion and garlic in olive oil over medium heat for about five minutes. Add the rice to the pan and cook for about a minute. Gradually start adding seafood stock and stir over high heat for 20 minutes. Once the rice is cooked add in the seafood for the final minute or two. (Here, if you’re using oysters, also add in the liquid from the oysters. Mmmn, oyster juice!) Finally, add in the Parmesan cheese to bind it all together.

2 servings

As for the battle between the oysters and scallops, in a bit of an upset, the scallops win handily. In general, I've always preferred oysters to scallops, but I think scallops just work better for risotto. Tonight was the first time I used oysters, while I've had the scallop risotto two or three times before. The oyster risotto was very good, but the scallop risotto was amazing.

Sometime, if the planets align correctly, I also hope to try this recipe with lobster. I'm thinking that will be pretty good too.