Description
A recipe for perfectly seared scallops served over creamy Parmesan risotto, finished with a simple lemon pan sauce.
Ingredients
Scale
- 1 pound large sea scallops, patted very dry
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth, warmed
- 1/2 cup dry white wine
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons unsalted butter, cold
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
Instructions
- Begin the risotto: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains look translucent.
- Pour in the white wine. Stir until the wine is completely absorbed by the rice.
- Add one ladleful (about 1/2 cup) of the warm broth to the rice. Stir continuously until the liquid is almost fully absorbed. Continue adding broth, one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This process takes about 20 to 25 minutes. The risotto is done when it is creamy and the rice is tender but still has a slight bite (al dente).
- While the risotto finishes, prepare the scallops: Season the dry scallops lightly with salt and pepper.
- Heat a large, heavy skillet (cast iron is best) over medium-high heat until very hot. Add 1 tablespoon of olive oil and 1 tablespoon of butter.
- Carefully place the scallops in the hot pan, ensuring they do not touch. Sear for 2 to 3 minutes without moving them until a deep golden-brown crust forms.
- Flip the scallops and cook for another 1 to 2 minutes until just opaque throughout. Remove the scallops from the pan immediately.
- Finish the risotto: Remove the risotto from the heat. Stir in the 1/2 cup of grated Parmesan cheese and the 2 tablespoons of cold butter until smooth and creamy. Stir in the fresh parsley.
- Make the pan sauce: Return the scallop skillet to low heat. Add the lemon juice to the pan drippings and scrape up any browned bits. Stir for 30 seconds.
- To serve, spoon the Parmesan risotto onto plates. Top with the seared scallops and drizzle the lemon pan sauce over the scallops. Garnish with extra Parmesan cheese.
Notes
- Patting the scallops completely dry before searing is crucial for achieving a good crust.
- Keep your broth warm throughout the risotto process; adding cold liquid stops the cooking process.
- Do not overcook the scallops; they should be firm but yield slightly when pressed.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 42
- Cholesterol: 150