Parmesan Lemon Risotto with Seared Scallops
Parmesan Lemon Risotto with Seared Scallops is a luxurious dish that beautifully balances creamy, flavorful risotto with perfectly seared scallops. The bright notes of lemon zest elevate the richness of the Parmesan, while the scallops add a touch of elegance to this comforting meal.
Ideal for a special occasion or a delightful dinner at home, this recipe brings together simple ingredients to create a sophisticated and satisfying experience. Enjoy a taste of gourmet dining right in your own kitchen!
Parmesan Lemon Risotto with Seared Scallops
Ingredients:
For The Risotto:
1 tablespoon unsalted butter
½ medium yellow onion diced
1 clove garlic minced
1 cup arborio rice
3.5-4 cups stock
¾ cup evaporated milk or heavy cream
1/4-1/2 cup grated parmesan cheese
¼ cup sour cream mascarpone, or creme fraiche
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
In a deep saucepan, begin by heating the butter over medium heat. Add the diced onion and minced garlic, cooking until fragrant, about 10 minutes.
Meanwhile, in a separate pot, warm the stock (chicken, vegetable, or seafood) to prepare for the risotto.
Once the onion and garlic are aromatic, add the Arborio rice to the saucepan. Reduce the heat to low and stir to coat the rice with the butter mixture.
For the next 30-40 minutes, add ½ cup of hot stock to the rice at a time. Stir continuously and allow the stock to absorb completely before adding more. After about 25 minutes, start tasting the rice for doneness. It should have a slight bite to it.
While finishing the risotto, heat a cast-iron pan over medium-high heat with the butter for the scallops.
Once the rice reaches your desired consistency, lower the heat and mix in the evaporated milk, grated Parmesan cheese, sour cream, lemon zest, salt, and pepper. Stir to combine and taste for seasoning.
For the scallops, once the pan is hot, place each scallop in the skillet without moving them for 3.5 to 4 minutes. They should sizzle loudly. After 4 minutes, add the lemon juice, white wine, and season with salt and pepper. Turn off the heat and carefully flip the scallops to finish cooking on the other side.
Serve the risotto immediately, topped with the seared scallops and drizzled with the lemon-wine butter sauce from the pan. Enjoy!
Tips:
Cooking Rice: Keep an eye on the texture of the rice; it should be creamy but not mushy.
Scallop Size: Cooking times may vary based on the size of the scallops, so adjust as necessary.
Serving Suggestion: Pair with a light salad or steamed vegetables for a complete meal.
Notes:
Stock Variety: You can use chicken, vegetable, or seafood stock, depending on your flavor preference. Homemade stock will enhance the dish even more.
Cooking the Risotto: Stirring constantly helps release the starches from the Arborio rice, creating a creamy texture. Be patient and allow the liquid to absorb before adding more.
Rice Texture: Aim for al dente rice; it should be tender but still have a slight bite. If you prefer a creamier risotto, you can add a bit more liquid towards the end.
Butter for Scallops: Use unsalted butter for the scallops to control the saltiness of the dish, especially if you’re using salted stock.
Searing Scallops: Ensure the pan is hot before adding scallops; this helps achieve a nice golden crust. Avoid moving them while cooking for the best sear.
Substitutions: If you don’t have evaporated milk, heavy cream works well. For a lighter version, consider using half-and-half.
Additional Flavor: Fresh herbs like parsley or chives can be added as a garnish for extra freshness and color.
Serving Size: This recipe is perfect for 2-4 servings, but it can easily be doubled for larger gatherings.
Wine Choice: A dry white wine, like Sauvignon Blanc or Pinot Grigio, pairs well with the scallops and enhances the flavor of the dish.
Leftovers: Risotto can dry out when stored, so if you have leftovers, add a splash of broth or water when reheating to regain creaminess.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: ~450 | Protein: ~27g | Fat: ~22g | Saturated Fat: ~12g | Carbohydrates: ~40g | Dietary Fiber: ~1g | Sugars: ~2g | Cholesterol: ~85mg | Sodium: ~800mg
Frequently Asked Questions:
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops.
Just make sure to thaw them completely and pat them dry before cooking for the best sear.
What can I substitute for Arborio rice?
Arborio rice is ideal for risotto due to its high starch content, but you can use other short-grain rice like Carnaroli or Vialone Nano.
Quinoa or barley can work as alternatives but will yield a different texture.
Can I make risotto ahead of time?
Risotto is best served fresh, but you can prepare it up to the point before adding the final ingredients.
If you need to store it, keep it in an airtight container and reheat gently, adding a splash of broth to restore creaminess.
How do I know when the scallops are cooked?
Scallops should be opaque and slightly firm to the touch when cooked.
Overcooking can make them rubbery, so aim for a nice golden crust on the outside.
Is this dish gluten-free?
Yes, the ingredients used in this recipe are gluten-free, making it suitable for those with gluten sensitivities.
Can I add more vegetables to the risotto?
Absolutely! You can incorporate vegetables like peas, asparagus, or spinach during the last few minutes of cooking for added nutrition and color.
What type of white wine works best?
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, pairs well with this dish and enhances the flavors of the scallops and risotto.
Can I use low-fat milk instead of cream?
Yes, you can use low-fat milk or half-and-half, but the risotto may be less creamy.
Adding a bit more cheese can help maintain richness.
How long will leftovers last?
Leftover risotto can be stored in the refrigerator for about 2-3 days.
It may thicken, so add a little broth or water when reheating to regain creaminess.
What can I serve with this dish?
This risotto pairs well with a light salad or steamed vegetables, such as asparagus or broccoli, to create a balanced meal.