Seared Scallops with Lemon Risotto

local_grocery_store Ingredients

• 1 pound Scallops, large, sea scallops
• 1 cup Arborio rice
• 4 cups Chicken or vegetable broth, low-sodium
• 1/2 cup White wine, dry
• 4 tablespoons Butter, divided
• 1 Onion, finely chopped
• 2 cloves Garlic, minced
• 1 Lemon, zest and juice
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped
• to taste Salt
• to taste Black pepper, freshly ground

restaurant_menu Method

1. 1.In a large skillet, melt 2 tablespoons of butter over medium heat.
2. 2.Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent, about 5 minutes.
3. 3.Add the Arborio rice to the skillet and stir to coat it with the butter, onion, and garlic mixture.
4. 4.Pour in the white wine and cook until it is absorbed by the rice, stirring constantly.
5. 5.Begin adding the broth to the skillet, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
6. 6.Continue adding the broth and stirring until the rice is creamy and tender, about 20 minutes in total.
7. 7.Stir in the lemon zest, lemon juice, grated Parmesan cheese, and remaining 2 tablespoons of butter. Season with salt and black pepper to taste.
8. 8.While the risotto is cooking, prepare the scallops. Pat them dry with a paper towel and season with salt and black pepper.
9. 9.In a separate skillet, heat 1 tablespoon of butter over medium-high heat. Add the scallops to the skillet and cook for 2-3 minutes per side, until they are golden brown and opaque in the center.
10. 10.Serve the seared scallops over the lemon risotto, garnished with chopped fresh parsley.
11. 11.Enjoy your delicious seared scallops with lemon risotto!

lightbulb_outline Tips

• chevron_rightMake sure to use large, sea scallops for the best texture and flavor.
• chevron_rightRisotto requires constant stirring to achieve the creamy consistency, so be prepared for some arm workout!
• chevron_rightFor a vegetarian version, you can substitute vegetable broth for the chicken broth.
• chevron_rightFeel free to add some sautéed vegetables, such as asparagus or peas, to the risotto for extra color and flavor.
• chevron_rightServe the dish with a side of crusty bread to soak up all the delicious lemony sauce.