Pan-Seared Scallops with Lemon-Herb Risotto
Imagine perfectly seared scallops, their golden crust yielding to a sweet, tender interior, nestled atop a bed of creamy, al dente lemon-herb risotto. This dish is a symphony of textures and bright, harmonious flavors, reminiscent of a sun-drenched coastal Italian evening. The delicate sweetness of the scallops beautifully contrasts with the tangy, herbaceous richness of the risotto, creating a truly elegant and memorable culinary experience. It's a testament to simple, quality ingredients treated with respect, resulting in a restaurant-worthy dish that will impress any palate.
Ingredients
- •1 pound large sea scallops, patted very dry
- •2 tablespoons olive oil
- •2 tablespoons unsalted butter
- •1 small shallot, finely minced
- •1 cup Arborio rice
- •1/2 cup dry white wine
- •4 cups hot chicken or vegetable broth
- •1/2 cup grated Parmesan cheese
- •2 tablespoons fresh lemon juice
- •1/4 cup chopped fresh parsley
- •1 tablespoon chopped fresh chives
- •Salt to taste
- •Freshly ground black pepper to taste
- •Optional: Lemon wedges for serving
- •Optional: Fresh herbs for garnish
- •Optional: Pinch of red pepper flakes for heat
Dietary Info
Instructions
- 1
1. Prepare the risotto: In a large saucepan, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add the minced shallot and cook until translucent, about 2-3 minutes.
- 2
2. Add the Arborio rice and stir for 1 minute until the edges become translucent. Pour in the white wine and stir continuously until it is fully absorbed.
- 3
3. Begin adding the hot broth, one ladleful at a time, stirring constantly and allowing each addition to be fully absorbed before adding the next. This process will take about 18-20 minutes, until the rice is creamy but still al dente.
- 4
4. Once the risotto is cooked, remove from heat and stir in the remaining 1 tablespoon butter, Parmesan cheese, lemon juice, parsley, and chives. Season with salt and pepper to taste. Cover and set aside.
- 5
5. Prepare the scallops: Pat the scallops extremely dry with paper towels. Season generously with salt and pepper on both sides.
- 6
6. Heat the remaining 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until shimmering. Add the scallops in a single layer, ensuring not to overcrowd the pan. Cook undisturbed for 2-3 minutes per side, until a deep golden-brown crust forms and the scallops are opaque throughout.
- 7
7. To serve, spoon a generous portion of risotto onto each plate. Arrange the seared scallops on top of the risotto. Garnish with optional lemon wedges and fresh herbs, serving immediately.
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