Imagine a dish that brings the elegance of a fine dining restaurant right to your home. This Seared Scallops with Lemon Herb Risotto is not just a meal; it’s an experience. Perfectly seared scallops sit atop a creamy, zesty risotto, making it a delightful treat for special occasions or a fancy weeknight dinner.
Not only does this dish look stunning on the plate, but it also bursts with flavor. The combination of tender scallops and the fresh brightness of lemon and herbs creates a dish that’s both satisfying and light. Plus, it’s gluten free, making it a great option for those with dietary restrictions.
A Luxurious Seafood Dish
This recipe features succulent seared scallops complemented by a rich lemon herb risotto. The scallops are golden and crispy on the outside while remaining tender and juicy on the inside, creating a delightful contrast with the creamy risotto that’s infused with a hint of lemon and aromatic herbs.
The taste is a harmonious blend of savory scallops and the creamy, citrusy risotto, making each bite a celebration of flavors that transport you to coastal dining.
Ingredients
- 8 large sea scallops
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the Broth: In a saucepan, heat the broth and keep it warm over low heat.
- Sauté Aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent (about 3-4 minutes).
- Cook the Risotto: Add the Arborio rice to the skillet and toast for 1-2 minutes. Pour in the white wine and cook until absorbed. Gradually add the warm broth, one ladle at a time, stirring frequently until each addition is absorbed before adding more. This process takes about 18-20 minutes.
- Finish the Risotto: Once the rice is creamy and al dente, stir in the lemon juice, lemon zest, grated Parmesan, and chopped parsley. Season with salt and pepper. Remove from heat and cover to keep warm.
- Sear the Scallops: Rinse and pat the scallops dry. Season both sides with salt and pepper. In a separate skillet, heat the remaining tablespoon of olive oil over high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown.
- Serve: Plate the lemon herb risotto and top with the seared scallops. Garnish with additional parsley and lemon zest if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 2 servings
- Calories: 450kcal
- Fat: 20g
- Protein: 28g
- Carbohydrates: 40g
