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Seared Scallops and Lemon Parmesan Risotto

Seared Scallops and Lemon Parmesan Risotto for a Luxe Dinner

Indulge in Seared Scallops and Lemon Parmesan Risotto, a luxurious dish perfect for impressing guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 2 tablespoons unsalted butter can use olive oil for a dairy-free option
  • 1 medium yellow onion provides an aromatic base and sweetness
  • 2 cloves garlic fresh recommended for best taste
  • 1 cup Arborio rice essential for creamy texture
  • 3.5-4 cups stock use hot chicken, vegetable, or seafood stock
  • ¾ cup evaporated milk or heavy cream substitute with coconut milk for dairy-free
  • ¼-½ cup grated Parmesan cheese substitute with nutritional yeast for vegan option
  • ¼ cup sour cream or mascarpone or creme fraiche choose based on preference
  • ½ lemon zest always use fresh for best taste
  • salt and pepper adjust according to preference
For the Scallops
  • 1 pound scallops ensure they are fresh for best results
  • ½ lemon juice use freshly squeezed juice for optimal flavor
  • ½ cup white wine can replace with additional stock or lemon juice

Equipment

  • cast-iron pan
  • deep saucepan

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of unsalted butter in a saucepan over medium heat. Add 1 diced yellow onion and 2 minced garlic cloves, stirring frequently for about 10 minutes until translucent.
  2. Stir in 1 cup of Arborio rice, coating each grain with butter for 2 minutes. Lower heat to medium-low and toast the rice slightly.
  3. Slowly pour in ½ cup of hot stock, stirring gently until absorbed. Continue adding stock ½ cup at a time, stirring for 30-40 minutes until creamy and al dente.
  4. Remove from heat and stir in ¾ cup of evaporated milk or heavy cream, ¼-½ cup of grated Parmesan cheese, and ¼ cup of sour cream along with zest of ½ lemon. Adjust seasonings.
  5. Heat a cast-iron pan over high heat and add 2 tablespoons of butter. Once bubbling, add 1 pound of scallops, searing for 3.5-4 minutes without crowding.
  6. Flip scallops, adding juice from ½ lemon and ½ cup of white wine. Sear the other side for 2-3 minutes.
  7. Serve the risotto topped with scallops and drizzle the lemon butter sauce over them. Enjoy immediately.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 1000mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

Use fresh ingredients for the best flavor and maintain a steady temperature while cooking the risotto.

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