Lemon Risotto with Seared Scallops

Name: Lemon Risotto with Seared Scallops #SundaySupper
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 4 cups bchicken stock or water/b; 1/4 cup finely chopped bwhite onion/b; 1 tablespoon bolive oil/b; 1 clove bgarlic/b, minced; 1 1/2 cup bArborio rice/b, or other medium-grain risotto rice; 1/4 cup bwhite wine/b; 2 blemons/b, zested and juiced; 2 cups loosely packed bbaby spinach/b; 2 ounces bParmesan/b, grated; 1 tablespoon bolive oil/b; 1 tablespoon bbutter/b; 1 pound blarge sea scallops/b, pat dry

By Lauren Keating On 05/12 45 Comments

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.

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Lemon Risotto with Seared Scallops #SundaySupper

Yield: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

4 cups [b]chicken stock or water[/b]
1/4 cup finely chopped [b]white onion[/b]
1 tablespoon [b]olive oil[/b]
1 clove [b]garlic[/b], minced
1 1/2 cup [b]Arborio rice[/b], or other medium-grain risotto rice
1/4 cup [b]white wine[/b]
2 [b]lemons[/b], zested and juiced
2 cups loosely packed [b]baby spinach[/b]
2 ounces [b]Parmesan[/b], grated
1 tablespoon [b]olive oil[/b]
1 tablespoon [b]butter[/b]
1 pound [b]large sea scallops[/b], pat dry

Instructions

In a small saucepan set over medium-high heat, bring the stock to a simmer. Reduce heat to low to keep warm.
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.
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.
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.
Stir together 1/4 teaspoon of the remaining lemon zest with 1/4 teaspoon sea salt.
Serve the scallops on top of the risotto. Sprinkle with lemon salt and season to taste with black pepper.

Nutrition Information:

Amount Per Serving: Calories: 398 Total Fat: 12g Fiber: 1.9g Protein: 39.5g

« Lavender Dark Chocolate Tart

{Perfect Pairings} Hazelnut Mocha Granola »

Comments

Renee says

05/15 at 7:11 pm

If I could only get my husband to like risotto I would make it just about every week. I love it so much. Your lemony one with the scallops – oh la la!!! Heaven on a plate.

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Katie says

05/15 at 3:26 pm

Mmmm. Risotto is one of my all time favorite indulgences…and it is such a labor of love to create! I like the idea of a lemon risotto with seafood- great combo!

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bellini says

05/14 at 5:33 pm

I can never resist a good risotto.

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Dorothy at ShockinglyDelicious says

05/14 at 2:53 pm

That looks luscious, and would be a great bed for any number of good things! Great recipe for #SundaySupper!

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Lori @ Foxes Love Lemons says

05/14 at 12:50 pm

I just love the combination of risotto and scallops. And lemon risotto is so smart!

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Family Foodie says

05/14 at 10:03 am

Your lemon risotto looks amazing, and those scallops!! They look like perfection. Sounds like a great combo!

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Susan says

05/13 at 5:26 pm

What a great dish! I love the idea of using lemon salt and really lemon risotto is just perfect.

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Nancy @ gottagetbaked says

05/13 at 2:37 pm

Lauren, this is the perfect springtime dish. I love risotto (although I have yet to be brave enough to make it myself) and your scallops are seared to perfection!

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Kirsten@FarmFreshFeasts says

05/13 at 1:53 pm

Lauren,
Your photos look so fresh and pretty! They really have me drooling. I can almost taste the crusty creamy contrast (bonus! alliteration!) of this dish.

Thanks!

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Sarah | Curious Cuisiniere says

05/13 at 1:47 pm

Beautiful scallops! I bet they pair perfectly with this risotto!

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Amy Kim (@kimchi_mom) says

05/13 at 12:27 pm

Lemon risotto and scallops sound like a perfect combination. I’ve made vanilla and butternut squash risotto, but never tried lemon! I will have to add this to my “to make” list.

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Lisa@TheDecorGirl says

05/12 at 6:27 pm

Oh my, this sounds delightful. Lemon risotto just sounds like spring. Can’t wait to try it.

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Sarah says

05/12 at 4:46 pm

Lemon, risotto and scallops?? You must have been channeling my mom this week!

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Liz says

05/12 at 4:30 pm

I was just thinking that I’d never made a risotto for my blog…and your lemon version looks fantastic. But even more enticing are your gorgeous scallops…perfect for this mother on Mother’s Day!

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Tara says

05/12 at 3:54 pm

My daughter would think she had died and gone to heaven eating this dish. She would love it and I will have to make it for her. Thanks for sharing!!

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The Wimpy Vegetarian says

05/12 at 2:44 pm

What a refreshing way to have risotto – I love it. And PERFECT with the scallops !

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Wendy (The Weekend Gourmet) says

05/12 at 1:02 pm

My MIL just gave me a HUGE bag of lemons from her backyard. I think I know exactly how some of them are going to be used!! Lemon Risotto…swoon!!

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Paula @ Vintage Kitchen Notes says

05/12 at 12:06 pm

Any rice dish is great in my opinion, but risotto really takes the prize, and you get to make risotto cakes the next day! Lemon and spinach I have in my fridge right now, this is looking like a great dinner for me today.

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Soni says

05/12 at 11:37 am

I love Risotto and the seared scallops seem perfect to go with it!I could easily finish off a bowl of this right now 🙂

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Cindys Recipes and Writings says

05/12 at 11:01 am

I love this, Lauren, its on my must make list!

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Heather @girlichef says

05/12 at 10:27 am

That would definitely be a meal fit for a queen! This risotto sounds amazing, I haven’t had scallops in far too long…this is making me hungry.

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Jennifer @ Peanut Butter and Peppers says

05/12 at 9:30 am

Yummy! I have yet to make risotto, but now i must! Love the lemon flavor you have in it!

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Katy says

05/12 at 9:26 am

Seared scallops – what a treat! And your lemon risotto sounds so fresh!

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Family Foodie says

05/12 at 7:40 am

What beautiful recipe to celebrate Mother’s Day! Your photography made it look even more delicious! Love your recipes and your Sunday Supper inspiration!

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Hezzi-D says

05/12 at 7:26 am

Lemon risotto sounds fabulous and I can just imagine how well it pairs with the seared scallops-YUM!

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Prince says

05/15 at 9:39 pm

Hi Lauren,

I’ve never seen this kind of Risotto recipe. I’ve never tried using lemon when I cook something like this but just like what you’ve mentioned above I thought of cooking cordon bleu for mother’s day too.

Anyway, I’m glad to let you know that I finally tried your recipe for my nephews and nieces who visited me and my wife for the mother’s day weekend. They enjoyed it so much that they said they’ll drop by again this coming weekend.

Thank you so much for sharing this recipe and I hope you’ll share a healthy burrito recipe next time. I would love to try that as well.

Last Question: What do you think about using cream cheese on a beef lasagna recipe?

Thanks a lot!

Prince

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