Description
Indulge in the luxurious combination of seared scallops and creamy lemon parmesan risotto. This dish is perfect for special occasions or a cozy dinner at home, offering a delightful balance of rich flavors and refreshing citrus notes. Each bite of perfectly seared scallops complements the velvety texture of the risotto, creating a gourmet experience that’s surprisingly easy to prepare. With its quick cooking time and versatile ingredients, this recipe is sure to impress your guests and satisfy your cravings.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1/2 medium yellow onion (diced)
- 1 clove garlic (minced)
- 1 cup arborio rice
- 3.5–4 cups stock (chicken or vegetable)
- 3/4 cup evaporated milk or heavy cream
- 1/4–1/2 cup grated parmesan cheese
- 1 pound scallops (muscle removed)
- Juice and zest of 1/2 lemon
- Salt and pepper (to taste)
Instructions
- In a deep saucepan, melt unsalted butter over medium heat. Add diced onion and minced garlic; sauté until fragrant, about 10 minutes.
- Heat your choice of stock in a separate pot.
- Stir in arborio rice into the onion mixture and coat with butter.
- Gradually add hot stock, stirring continuously until absorbed; repeat for about 30–40 minutes until rice is cooked but al dente.
- Lower heat and mix in evaporated milk or heavy cream, parmesan cheese, lemon zest, salt, and pepper until creamy.
- In a hot cast iron skillet, sear scallops for about 3.5–4 minutes on one side. Flip carefully after adding lemon juice and white wine.
- Serve immediately with risotto, drizzling with any remaining lemon butter sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Searing/Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg