Scallops Risotto
Creamy arborio rice simmered with garlic, shallot, pinot grigio, and chicken broth creates a smooth, savory base, topped with buttery sea scallops finished with a squeeze of fresh lemon and a generous sprinkle of freshly grated parmesan for an elegant yet surprisingly easy dish.
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Ingredients
- 12 Sea scallops
- 2 tbsp Butter
- 1/2 Lemon, juiced
- 1 Shallot, minced
- 2 cloves Garlic, minced
- 2 tbsp Butter
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 1/2 cup Pinot grigio
- 6 cups Chicken broth
- 1 cup Arborio rice
- 1/3 cup Parmesan cheese, freshly shredded
Instructions
- Melt 2 tbsp of butter in a 4 quart saucepan over medium heat.
- Add the minced shallot and garlic to the pot and sauté until softened.
- Add the arborio rice to the pot and allow to toast for 3-4 minutes.
- Pour the pinot grigio into the pot, stirring to deglaze the pot. Season with salt and pepper.
- Pour 1 cup of chicken broth into the pot and stir. Allow the rice to soak up the broth before adding another cup. Continue this step of pouring, stirring, and simmering until all of the broth has been added.
- Once the broth is all added to the rice and it is creamy, stir in the parmesan cheese. Cover and set aside while preparing the scallops.
- Melt the butter in a small cast iron skillet on medium high heat.
- Dry the scallops and season with salt and pepper.
- Sear the scallops in the pan for 3-4 minutes per side.
- Once the scallops have been seared, juice the lemon directly over the scallops.
- Remove from the heat and assemble the meal. Place 1 cup of risotto on a plate and top with 3 scallops. Serve immediately.
Nutrition
Serving: 1cupCalories: 575kcal
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