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

Yields 6

Lemon Risotto with Seared Scallops #SundaySupper

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

  • 4 cups chicken stock or water
  • 1/4 cup finely chopped white onion
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 1/2 cup Arborio rice, or other medium-grain risotto rice
  • 1/4 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

Instructions

  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 1/4 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 1/4 teaspoon of the remaining lemon zest with 1/4 teaspoon sea salt.
  6. Serve the scallops on top of the risotto. Sprinkle with lemon salt and season to taste with black pepper.
http://www.healthy-delicious.com/lemon-risotto-with-seared-scallops-sundaysupper/

Nutrition

Calories: 398 cal
Fat: 12 g
Protein: 39.5 g
Fiber: 1.9 g