Lemon Risotto with Seared Scallops #recipe

Has is really been over a year since I’ve posted a proper risotto recipe? I’ve clearly been slacking when it comes to my signature dish. (That farro “risotto” a few weeks ago was delicious, but it doesn’t count – it doesn’t even use rice!)

This week, we’re celebrating Mother’s Day at Sunday Supper. I thought about making Chicken Cordon Bleu, the first meal I really remember cooking for my mom, but I didn’t really feel like eating that. So I made a summer-y risotto topped with seared scallops and lemon salt instead. It doesn’t have any significance – I don’t think I’ve ever even seen my mom eat risotto – but it’s a decadent dish that’s the perfect way to pamper someone.

Serve it up with a wedge of Lavender Dark Chocolate Tart and she’ll feel like a queen.

Lemon Risotto with Seared Scallops #recipe

Lemon Risotto with Seared Scallops #SundaySupper
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 cups chicken stock or water
  • ¼ cup finely chopped white onion
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ½ cup Arborio rice, or other medium-grain risotto rice
  • ¼ cup white wine
  • 2 lemons, zested and juiced
  • 2 cups loosely packed baby spinach
  • 2 ounces Parmesan, grated
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound large sea scallops, pat dry
  • coarse sea salt
  • cracked black pepper
Preparation
  1. In a small saucepan set over medium-high heat, bring the stock to a simmer. Reduce heat to low to keep warm.
  2. Add 1 tablespoon olive oil to a 3-quart pot over medium heat. Add the chopped onion and garlic; cook until soft – about 5 minutes. Add the rice and half the lemon zest; stir so that each grain of rice is coated with oil and appears glossy. Cook the rice for 3-4 minutes, or until it is mostly translucent. Stir in the wine, scraping up any bits that have hardened in the bottom of the pan.
  3. Add 1 cup of the warm stock. Stir constantly until all the stock has absorbed into the rice. Continue this process, adding the stock ¼ cup at a time, until the rice is creamy and soft – the whole process will take about 20 minutes. Stir in the spinach, parmesan, and lemon juice, until the spinach is wilted.
  4. Heat the oil and butter in a small skillet over medium-high heat. When the butter is melted, add the scallops. Cook 2 to minutes on each side, or until golden brown and cooked through.
  5. Stir together ¼ teaspoon of the remaining lemon zest with ¼ teaspoon sea salt.
  6. Serve the scallops on top of the risotto. Sprinkle with lemon salt and season to taste with black pepper.
Nutrition Information
Calories: 398 Fat: 12 Carbohydrates: 30.8 Fiber: 1.9 Protein: 39.5

This week, #SundaySupper is celebrating Mother’s Day! Be sure to check out what the other participants brought to the table. There are loads of great recipes for any time of day!

SundaySupper_thumb1Mother’s Day Brunch:

Mother’s Day Entrees:

Mother’s Day Sides:

Mother’s Day Desserts and Drinks:

Join the #SundaySupper conversation on Twitter on Sunday, May 12th to celebrate Mother’s day! Our weekly chat starts at 7:00 pm EST, but we’ll also be tweeting throughout the day and sharing recipes that celebrate mom.