Pan Seared Sea Scallops with Parmesean & Lemon Risotto
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Risotto:
  • 1 medium onion, chopped
  • 2 tbs butter
  • 1 c arborio rice
  • 3¼ c vegetable broth
  • 1 tbs fresh parsley
  • 2 handfuls grated parmesan
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp lemon zest
  • Scallops:
  • 2 tbs extra virgin olive oil
  • ½ lb sea scallops
  • Dash of salt and pepper
Instructions
  1. On medium heat, melt butter and cook onions for 5 minutes.
  2. Add in the arborio rice, and toast up for about 2 minutes, constantly stirring.
  3. Lower heat to medium low and slowly pour in vegetable broth and keep stirring.
  4. Once broth is absorbed, add more in, and keep stirring/adding broth until you run out of liquid and the rice is cooked, about 25 minutes.
  5. Finish with the parsley, parmesan, salt, pepper and lemon zest. Set aside.
  6. In a saute pan, heat the evoo on medium high.
  7. Dry the scallops completely and sprinkle with salt and pepper.
  8. Place scallops in pan and cook for about 2 minutes on each side.
  9. Serve scallops over the risotto and enjoy immediately.
Notes
Note that the scallops will pull away from the pan when they are cooked. Do not try moving the scallops prematurely or else you will not get the nice sear you are looking for.
Recipe by Keys to the Cucina at http://keystothecucina.com/2014/02/11/pan-seared-sea-scallops-with-parmesan-lemon-risotto/