Description
Indulge in the exquisite flavors of Seared Scallops and Lemon Parmesan Risotto, a dish that perfectly balances creamy comfort with gourmet elegance. This delightful recipe features tender, perfectly seared scallops resting on a bed of zesty lemon-infused risotto, enriched with parmesan cheese. In just under an hour, you can create a restaurant-quality meal that will impress family and friends alike. Whether it’s a cozy dinner or a special occasion, this dish is sure to be a standout.
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
- 3/4 cup evaporated milk or heavy cream
- 1/4–1/2 cup grated parmesan cheese
- 1/4 cup sour cream (mascarpone, or creme fraiche)
- 1/2 lemon (zested)
- salt and pepper (to taste)
- 1 pound scallops (muscle removed)
- 3 tablespoons unsalted butter
- 1/2 lemon (juiced)
- 1/2 cup white wine
- salt and pepper (to taste)
Instructions
- In a deep saucepan, melt butter over medium heat. Sauté diced onion and minced garlic until fragrant.
- Heat stock in a separate pot.
- Add arborio rice to the onion mixture, stirring to coat.
- Gradually add warm stock, stirring frequently for 30–40 minutes until the rice is al dente.
- Stir in cream, parmesan, sour cream, lemon zest, salt, and pepper.
- In a hot cast iron pan with butter, sear scallops for 3.5–4 minutes per side until golden brown.
- Finish scallops with lemon juice and white wine; serve immediately over risotto.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 680
- Sugar: 4g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 120mg