Description
Discover how to make a delicious scallop risotto that will impress your guests with this easy-to-follow recipe. Perfect for any dinner occasion!
Ingredients
- 1 pound (454 g) scallops (450 grams)
- 2 tablespoons (30 ml) olive oil (30 milliliters)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (240 ml) Arborio rice (200 grams)
- 4 cups (960 ml) chicken broth (950 milliliters)
- 1 cup (240 ml) water (240 milliliters)
- 1/2 cup (120 ml) grated Parmesan cheese (50 grams)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons (30 ml) butter (28 grams)
- 2 tablespoons (30 ml) chopped fresh parsley (8 grams)
- 1 lemon, juiced
Instructions
- Rinse the scallops under cold water and pat dry with paper towels.
- Season the scallops with salt and black pepper on both sides.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the scallops to the skillet and sear for 2-3 minutes on each side until golden brown.
- Remove the scallops from the skillet and set aside.
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute.
- Add the Arborio rice to the pot and stir to coat with the oil, cooking for 1-2 minutes.
- In a separate saucepan, combine the chicken broth and water and bring to a simmer.
- Add a ladleful of the warm broth to the rice, stirring frequently until absorbed.
- Continue adding broth, one ladleful at a time, stirring constantly until the rice is al dente, about 18-20 minutes.
- Stir in the grated Parmesan cheese and butter until melted and well combined.
- Season the risotto with salt and black pepper to taste.
- Gently fold in the seared scallops and chopped parsley.
- Drizzle the lemon juice over the risotto and stir gently.
- Serve immediately, garnished with additional parsley if desired.
Notes
- Ensure a hot skillet for perfectly seared scallops and avoid overcrowding.
- Stir constantly when adding warm broth for a creamy risotto.
- Enhance flavor with freshly grated Parmesan and lemon juice; customize with peas or asparagus.
