Description
Indulge in the exquisite flavors of Seared Scallops and Lemon Parmesan Risotto, a dish that seamlessly blends buttery scallops with creamy, zesty risotto. Perfect for special occasions or an impressive dinner at home, this recipe transforms fresh ingredients into a gourmet experience. With just a handful of key components and straightforward preparation steps, you’ll create a stunning meal that will leave your guests raving. The delightful balance of textures and tastes makes this dish not only satisfying but also visually appealing, ensuring you’ll enjoy every bite.
Ingredients
Scale
- 1 pound scallops
- 1 cup arborio rice
- 3.5–4 cups stock (chicken or vegetable)
- 3/4 cup evaporated milk or heavy cream
- 1/4 cup grated parmesan cheese
- Juice and zest of 1 lemon
- 1 tablespoon unsalted butter
- 1/2 medium yellow onion, diced
- 1 clove garlic, minced
Instructions
- In a deep saucepan, melt butter over medium heat; sauté onion and garlic until fragrant.
- Heat stock in a separate pot.
- Stir in arborio rice; cook for about ten minutes until coated with butter.
- Gradually add hot stock (1/2 cup at a time), stirring until each addition is absorbed, for about 30-40 minutes.
- Once rice is cooked to your desired texture, mix in evaporated milk, parmesan, lemon zest, salt, and pepper.
- In a cast-iron skillet over medium-high heat, sear scallops for 3.5–4 minutes per side until golden brown.
- Add lemon juice and white wine to the pan; serve scallops alongside risotto.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Searing and Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (450g)
- Calories: 569
- Sugar: 2g
- Sodium: 708mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 96mg