Scallops and Lemon Parmesan Risotto is a delicious and elegant dish that combines tender seared scallops with creamy risotto infused with the flavors of lemon and Parmesan cheese. Here’s a basic recipe to get you started:
Ingredients:
For the Lemon Parmesan Risotto:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
For the Scallops:
- 12 large sea scallops
- Salt and black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Instructions:
- Start by preparing the Lemon Parmesan Risotto:
a. In a saucepan, heat the chicken or vegetable broth and keep it warm on a low heat. b. In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the finely chopped onion and garlic and sauté until they become translucent. c. Stir in the Arborio rice and cook for a few minutes until the rice grains are well-coated and slightly translucent at the edges. d. Pour in the white wine and cook until most of the liquid has evaporated. e. Begin adding the warm broth, one ladle at a time, to the rice. Stir constantly and allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked al dente. This should take about 18-20 minutes. f. Stir in the lemon zest, lemon juice, and grated Parmesan cheese. Season with salt and black pepper to taste. Continue stirring until the cheese is melted and the risotto is creamy and smooth. Remove from heat and cover to keep it warm while you prepare the scallops.
- Prepare the Scallops:
a. Pat the scallops dry with a paper towel to remove excess moisture. b. Season both sides of the scallops with salt and black pepper. c. In a separate skillet, heat olive oil and butter over medium-high heat until hot but not smoking. d. Add the scallops to the hot skillet and sear them for about 2-3 minutes on each side or until they are nicely browned and opaque in the center. Be careful not to overcook, as scallops can become tough if overdone.
- To serve, place a generous spoonful of Lemon Parmesan Risotto on each plate and top with seared scallops. Garnish with fresh chopped parsley and extra Parmesan cheese, if desired.
This Scallops and Lemon Parmesan Risotto is a delightful combination of flavors and textures that is perfect for a special occasion or a romantic dinner at home. Enjoy!
