Scallops with Garlic and Lemon Risotto
Scallops with Garlic and Lemon Risotto Ingredients
• 6 large dry scallops, or thawed if frozen
• 1 medium sized shallot finely diced
• 1 tbsp minced garlic
• 1/4 cup fresh lemon juice
• 3/4 cup dry white wine
• 1 1/2 cups arborio rice
• 1 quart chicken broth
• 4 tbsp olive oil divided
• 1 cup whole milk
• 1 tsp salt
• 1 tsp black pepper
• 2 1/2 cups grated Parmesan cheese
• Fresh oregano for garnish
Pat the scallops dry with a paper towel and set aside.
In a large sauté pan, heat 2 tbsp of the olive oil and add the diced shallot, cook until soft for about two minutes over medium heat.
Add the garlic and lemon juice and stir.
Pour in the wine and simmer for about 5 minutes until the wine has reduced by about half.
Add the rice and cook for two minutes mixing it well.
Begin adding the broth using a ladle, one scoop at a time making sure to let the rice soak up the broth before adding the next ladle. Cook over a low-medium heat for this step.
Once all of the broth has been added season the risotto with salt and pepper and then add the milk, stirring and letting the rice soak up the liquid.
Add 2 cups of grated Parmesan and stir into the risotto.
Set the risotto over a low heat while you cook the scallops.
In another non stick heavy pan, add the remaining olive oil and bring to a high heat.
Lightly season the scallops with salt and pepper and place them into the hot pan.
Let them sear for about 3-4 minutes before flipping them over and cooking for a further two minutes.
Place a scoop of the risotto into a bowl and place 2-3 scallops on top.
Garnish with some more Parmesan and some fresh oregano leaves.
*If the risotto has thickened while sitting, just add a splash more milk and stir to loosen up the rice.