This dish is a perfect example of showcasing fresh, seasonal ingredients. Pan-seared scallops are paired with a creamy lemon risotto, creating a beautiful textural and flavor contrast.
Ingredients:
- For the Scallops:
- Sea scallops (U10, dry and at room temperature, 12-16pcs)
- Olive oil
- Kosher salt
- Freshly ground black pepper
- For the Lemon Risotto:
- Arborio rice (1 cup)
- Chicken broth (4 cups, warmed)
- Onion (small, diced)
- Garlic clove (minced)
- White wine (dry, ¼ cup)
- Unsalted butter (cold, cubed, 1/2 cup)
- Parmesan cheese (grated, ½ cup)
- Lemon juice (freshly squeezed, from 1 lemon)
- Lemon zest (freshly grated, from 1 lemon)
- Chopped fresh parsley (for garnish)
Instructions:
- Prepare the Scallops: Pat the scallops dry with paper towels. Season them generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully add the scallops, sear for 1-2 minutes per side, or until golden brown and cooked through. Be careful not to overcrowd the pan, sear the scallops in batches if necessary. Set aside on a plate.
- Make the Risotto: In a separate pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Toast the Rice: Add the Arborio rice to the pot and cook, stirring constantly, for about 1 minute until the rice becomes translucent.
- Deglaze with Wine: Pour in the white wine and cook, stirring frequently, until the wine is almost completely absorbed.
- Gradual Broth Addition: Start adding the warmed chicken broth, about ½ cup at a time, stirring constantly and allowing the rice to absorb the liquid before adding more broth. This process takes about 18-20 minutes, or until the rice is cooked through but still has a slight bite to it (al dente).
- Stir in Creamy Goodness: Once the rice is cooked, remove the pot from heat and stir in the cubed butter, Parmesan cheese, lemon juice, and lemon zest. Season with salt and pepper to taste.
- Assemble and Serve: Plate the creamy lemon risotto and top with the pan-seared scallops. Garnish with chopped fresh parsley and serve immediately.
Tips:
- Use high-quality, dry sea scallops for the best results.
- Don’t overcook the scallops, as they can become tough and rubbery.
- Toasting the rice helps to achieve the signature al dente texture of risotto.
- Adjust the amount of chicken broth depending on the desired consistency of your risotto. A looser consistency works well for this dish.
- For a richer flavor, you can substitute some of the chicken broth with white wine.