We have something with risotto and scallops in our house. It is a great luxury you normally will get at a restaurant. But you can easily make it at home. Just make sure to have every ingredients prepared and ready to go. By making it at home you are sure to get the risotto perfectly al dente, creamy, and seasoned to your tasting.
This risotto can be an appetizer or a full meal.
- 6-9 scallops
- 40 g butter
- 2 small shallots, finely diced
- 175 g arborio rice
- 120 ml (½ cup) white wine
- 850 ml chicken stock, heated
- 40 g grated parmesan
- 1 lemon, zest and juice
- salt & pepper to taste
- parsley, minced for a sprinkle on top.
Heat butter in a sauté pan, sauté the onion until translucent. Add rice and cook while stirring, until all the rice are coated and they start to crackle.
Pour in the wine, and let it simmer lightly until the wine is absorbed.
Start adding a small ladleful hot stock at a time, letting the rice absorb the liquid before adding more. You want the risotto to cook for a low simmer, stirring constantly. Cook the risotto for about 25 minutes, until the rice are al dente, and they have a little bite, without being crunchy.
Add lemon juice, lemon zest and parmesan and cook till its melted making the risotto nice and creamy. Season the risotto with salt and pepper to taste.
Heat a skillet over high heat, add oil and butter. When the fat begins to brown and smoke sear the scallops for 1½ minutes on each side. The scallops should have a ¼-inch golden crust on each side, while being translucent in the center. Place the scallops on top of the risotto and sprinkle with more lemon zest and parsley.