Description
Seared Scallops and Lemon Parmesan Risotto is an exquisite dish that combines the delicate sweetness of perfectly seared scallops with creamy, zesty risotto. This recipe is ideal for impressing guests on special occasions or enjoying a comforting weeknight dinner. With just 10 minutes of prep and simple steps, you can create a restaurant-quality meal in under an hour. The bright notes of lemon and the rich flavor of parmesan enhance the dish, making it not only a feast for the eyes but also a delightful experience for the palate. Serve this elegant dish alongside fresh greens or crusty garlic bread to elevate your dining experience.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1/2 medium yellow onion (diced)
- 1 clove garlic (minced)
- 1 cup arborio rice
- 3.5–4 cups stock (chicken, vegetable, or seafood)
- 3/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 pound scallops (muscle removed)
- 1 lemon (juiced and zested)
- Salt and pepper to taste
Instructions
- In a deep saucepan over medium heat, melt butter and sauté diced onion and minced garlic until fragrant.
- Heat stock in a separate pot until hot.
- Stir in arborio rice with the onion mixture; reduce heat to low.
- Gradually add hot stock, half a cup at a time, stirring until absorbed before adding more.
- When rice reaches al dente texture (about 30-40 minutes), remove from heat and stir in cream, parmesan, lemon zest, salt, and pepper.
- In a hot cast iron pan, sear scallops for 3-4 minutes on each side; finish with lemon juice and seasoning.
- Serve immediately alongside risotto.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Searing/Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 498
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 90mg