Description
An elegant dish featuring perfectly seared scallops paired with creamy risotto, perfect for special occasions or a weeknight dinner.
Ingredients
Scale
- 1 pound scallops
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- In a saucepan, heat the broth over low heat to keep it warm. Meanwhile, in a large pan, add 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent. Then, add the minced garlic and cook for an additional minute, making sure not to let it burn.
- Stir in the Arborio rice and toast it for 2-3 minutes until it becomes slightly transparent. Pour in the white wine, stirring continuously until the liquid is fully absorbed.
- Gradually add the warm broth, one ladle at a time, stirring frequently until the rice is al dente and creamy, which will take about 18-20 minutes. Finish by stirring in the grated Parmesan cheese and seasoning with salt and pepper to taste.
- As the risotto nears completion, season the scallops with salt and pepper. In a separate skillet, heat the remaining olive oil and butter over high heat. When the oil is hot, add the scallops to the pan, ensuring not to overcrowd them. Sear for 2-3 minutes on each side until they are golden brown and cooked through.
Notes
For a creamier risotto, you can finish it with a bit more butter or a splash of cream. Make sure your scallops are dry before seasoning for a better sear.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Cooking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 900mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 60mg