Description
Indulge in the exquisite flavors of Seared Scallops and Lemon Parmesan Risotto, a dish that combines tender, buttery scallops with creamy, zesty risotto. This elegant yet approachable recipe is perfect for impressing guests at special occasions or creating a cozy dinner at home. The harmonious blend of lemon and parmesan elevates the rich texture of the risotto, making every bite a delightful experience. Serve it alongside fresh greens or crusty bread for a complete meal that showcases your culinary skills without the fuss.
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 pound scallops (muscle removed)
- 3 tablespoons unsalted butter (for searing)
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
- In a deep saucepan, melt butter over medium heat, then sauté diced onion and minced garlic until fragrant.
- Heat stock in a separate pot until hot.
- Stir in arborio rice, coating it with the onion mixture, then gradually add stock while stirring continuously until absorbed; repeat for about 30-40 minutes.
- Once the rice is al dente, stir in evaporated milk or cream, parmesan cheese, salt, and pepper.
- In a cast-iron skillet over medium-high heat, add butter and sear scallops for about 3.5–4 minutes on one side.
- Add lemon juice and seasonings before flipping scallops to finish cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 540
- Sugar: 2g
- Sodium: 670mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg