When it comes to creating a dish that strikes the perfect balance between indulgence and freshness, Zesty Lemon Risotto Paired with Tender Seared Scallops stands out as a masterpiece. This delectable recipe combines creamy, citrus-infused risotto with perfectly seared scallops to deliver a restaurant-quality experience right in your kitchen. Whether you’re hosting a dinner party or treating yourself to a gourmet meal, this recipe is guaranteed to impress.
Why This Dish is Perfect for Any Occasion
The harmony of flavors in this dish makes it incredibly versatile. The creamy richness of the risotto is balanced by the brightness of the lemon zest, while the scallops add a buttery, savory touch. This combination works equally well as an elegant main course or as a show-stopping dish for special celebrations.
Ingredients You’ll Need
For the Risotto
- 1 tablespoon unsalted butter
- ½ medium yellow onion, diced
- 1 clove garlic, minced
- 1 cup Arborio rice
- 3½-4 cups stock (chicken, vegetable, or seafood)
- ¾ cup evaporated milk or heavy cream
- ¼-½ cup grated Parmesan cheese
- ¼ cup sour cream, mascarpone, or crème fraîche
- ½ lemon, zested
- Salt and pepper to taste
For the Scallops
- 1 pound scallops, muscle removed
- 3 tablespoons unsalted butter
- ½ lemon, juiced
- ½ cup white wine
- Salt and pepper to taste
Step-by-Step Directions
1. Prepare the Aromatics
Begin by heating unsalted butter in a deep saucepan over medium heat. Once melted, add the diced yellow onion and minced garlic. Cook for about 10 minutes, stirring occasionally, until the onions become soft and translucent, releasing a wonderful aroma.
2. Warm the Stock
In a separate pot, warm your stock of choice (chicken, vegetable, or seafood). Keeping the stock warm ensures that it absorbs into the rice more efficiently, creating the perfect creamy consistency.
3. Toast the Arborio Rice
Add the Arborio rice to the pan with the onions and garlic. Stir to coat the rice with butter and aromatics. This toasting step is essential for enhancing the nutty flavor of the rice.
4. Gradually Add the Stock
Lower the heat and start adding ½ cup of hot stock at a time to the rice, stirring continuously until the liquid is fully absorbed. Repeat this process over 25-30 minutes. Taste the rice periodically to ensure it reaches an al dente texture with a slight bite. You may not need all the stock, so adjust accordingly.
5. Enrich the Risotto
Once the rice is perfectly cooked, stir in the evaporated milk or heavy cream, grated Parmesan cheese, sour cream (or your preferred alternative), and lemon zest. Season with salt and pepper to taste. Mix well and remove from heat. Cover the pan to keep the risotto warm while you prepare the scallops.
6. Sear the Scallops
Heat a cast-iron skillet over medium-high heat. Add unsalted butter, and once melted and hot, place the scallops in the skillet. Let them sear undisturbed for 3½-4 minutes to develop a golden crust.
7. Add Lemon-Wine Sauce
After searing the first side, pour in the lemon juice and white wine. Sprinkle with salt and pepper. Turn off the heat and let the scallops finish cooking on the other side using the residual heat from the pan. This technique ensures they stay tender and succulent.
8. Assemble and Serve
Plate the creamy lemon risotto first, creating a bed for the scallops. Place the scallops on top and drizzle them with the lemon-wine butter sauce from the pan. Garnish with a little extra lemon zest or fresh herbs if desired.
Tips for Perfect Risotto
- Use Arborio Rice: Its high starch content is essential for creating creamy risotto.
- Stir Constantly: This ensures even cooking and a silky texture.
- Don’t Overcook: Risotto should be soft but still retain a slight bite for the perfect texture.
Secrets to Perfectly Seared Scallops
- Dry Scallops Well: Pat them dry with a paper towel to achieve a golden crust.
- Hot Pan is Key: The skillet should be hot before adding the scallops.
- Minimal Movement: Let them cook undisturbed to develop that beautiful sear.
Why This Recipe Stands Out
This recipe combines the classic elegance of risotto with the sophisticated flavors of scallops, making it perfect for food enthusiasts and novice chefs alike. The zesty lemon notes cut through the richness, while the scallops bring a buttery, melt-in-your-mouth experience.
Nutritional Information
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
- Calories: Approximately 520 per serving
Conclusion
Creating Zesty Lemon Risotto Paired with Tender Seared Scallops is more than just preparing a meal; it’s crafting a culinary experience. The balance of creamy risotto, bright lemon zest, and perfectly seared scallops offers a flavor combination that’s both refreshing and indulgent. Whether you’re cooking to impress or treating yourself, this recipe is a must-try. So grab your apron, head to the kitchen, and let this gourmet dish transport your taste buds to a world of elegance and flavor!
Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.
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Zesty Lemon Risotto Paired with Tender Seared Scallops
- Total Time: 55 minutes
- Yield: 4 Servings 1x
Description
Indulge in creamy lemon risotto paired with perfectly seared scallops for a restaurant-quality dining experience at home!
Ingredients
- For the Risotto:
- 1 tablespoon unsalted butter
- ½ medium yellow onion, diced
- 1 clove garlic, minced
- 1 cup Arborio rice
- 3½–4 cups stock (chicken, vegetable, or seafood)
- ¾ cup evaporated milk or heavy cream
- ¼–½ cup grated Parmesan cheese
- ¼ cup sour cream, mascarpone, or crème fraîche
- ½ lemon, zested
- Salt and pepper to taste
- For the Scallops:
- 1 pound scallops, muscle removed
- 3 tablespoons unsalted butter
- ½ lemon, juiced
- ½ cup white wine
- Salt and pepper to taste
Instructions
- Begin by heating the butter in a deep saucepan over medium heat. Add the diced onion and minced garlic, cooking for about 10 minutes until aromatic.
- Meanwhile, warm the stock in a separate pot (chicken, vegetable, or seafood stock can be used).
- Once the onions and garlic are softened, add the Arborio rice to the pan, stirring to coat the rice with the butter and aromatics. Lower the heat.
- Gradually add ½ cup of hot stock to the rice, stirring continuously until the stock is fully absorbed. Repeat this process for 25-30 minutes, tasting the rice periodically for doneness. You may not use all the stock, and that’s perfectly fine.
- Once the rice is cooked to your desired texture (al dente with a slight bite), stir in the evaporated milk or heavy cream, Parmesan cheese, sour cream, lemon zest, salt, and pepper. Mix well, then remove from heat and cover while you prepare the scallops.
- Heat a cast-iron skillet over medium-high heat with the butter. Once the butter is hot, add the scallops. Sear for 3½-4 minutes without moving them to achieve a golden crust. For large scallops, add the lemon juice, white wine, salt, and pepper after 4 minutes. Turn off the heat and let the scallops finish cooking on the other side while the pan is off the burner.
- Serve the risotto immediately, topped with the seared scallops and drizzled with the lemon-wine butter from the pan.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 600 Kcal