Seared Scallops over Lemon Parmesan Risotto
Seared Scallops over Lemon Parmesan Risotto
Course: Dinner
Ingredients:
For the Lemon Parmesan Risotto:
1 cup Arborio rice
4 cups chicken or vegetable broth, kept warm
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
1/4 cup unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 lemon (zest and juice)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
For the Seared Scallops:
12 large sea scallops, patted dry
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 cup dry white wine
Instructions:
In a medium saucepan, heat the broth over low heat to keep it warm.
In a large skillet or wide saucepan, melt 2 tablespoons of butter over medium heat.
Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic to the onions and sauté for an additional 1-2 minutes until fragrant.
Add the Arborio rice to the skillet and stir to coat the rice with the butter, onions, and garlic. Cook for 1-2 minutes until the rice is lightly toasted.
Pour in the white wine and cook until it's mostly evaporated.
Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of broth.
Continue this process until the rice is creamy and cooked to al dente, which should take about 18-20 minutes.
Stir in the grated Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste. Keep the risotto warm while you prepare the scallops.
Pat the scallops dry with paper towels to remove excess moisture.
Season both sides of the scallops with salt and pepper.
In a large skillet, heat olive oil over medium-high heat.
Once the oil is hot, carefully add the scallops to the skillet. Ensure that there is enough space between each scallop to promote even searing.
Sear the scallops for 1.5-2 minutes on each side, or until they develop a golden brown crust. Be cautious not to overcook; scallops should be opaque in the center.
Remove the seared scallops from the skillet and set aside.
In the same skillet, add the remaining tablespoon of butter and deglaze the pan with 1/2 cup of white wine. Scrape up any browned bits from the bottom of the pan and let the wine simmer for a minute or two until slightly reduced.
Spoon a generous portion of the lemon Parmesan risotto onto each plate.
Arrange the seared scallops on top of the risotto.
Pour the white wine reduction from the skillet over the scallops.
Garnish with freshly chopped parsley and enjoy.
