Pan-Seared Scallops with Lemon Herb Risotto
Bristol FarmsPan-Seared Scallops with Lemon Herb Risotto
Ingredients
For the Lemon Herb Risotto
- 5 cups chicken or vegetable broth, low sodium, warmed
- 2 tablespoons unsalted butter, divided
- 1 shallot, finely minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
For the Pan-Seared Scallops
- 1 1/2 pounds large sea scallops, dry-packed, adductor muscle removed, patted very dry
- 2 tablespoons olive oil, high-quality extra virgin
- 1 tablespoon unsalted butter
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 4 lemon wedges, for serving
Instructions
- 1
Begin the Lemon Herb Risotto: In a medium saucepan, bring the chicken or vegetable broth to a gentle simmer over low heat. Keep it warm throughout the cooking process.
⏱️ 5 min - 2
In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of unsalted butter over medium heat. Add the minced shallot and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Do not brown.
⏱️ 4 min
- 3
Add the Arborio rice to the pot and stir constantly for 1-2 minutes, toasting the grains until the edges are translucent but the center is still opaque. This step is crucial for a creamy risotto.
⏱️ 2 min
- 4
Pour in the dry white wine. Stir continuously until the wine has been completely absorbed by the rice, about 2-3 minutes. The alcohol will cook off, leaving behind a subtle flavor.
⏱️ 3 min
- 5
Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring constantly. Wait until each addition of broth is almost completely absorbed by the rice before adding the next. Continue this process for 20-25 minutes, or until the rice is creamy and al dente (tender with a slight bite in the center). You may not need all the broth.
⏱️ 25 min
- 6
While the risotto is cooking, prepare the scallops. Ensure they are thoroughly patted dry with paper towels. This is critical for achieving a good sear. Season both sides generously with sea salt and freshly ground black pepper.
⏱️ 5 min
- 7
When the risotto is nearly done (about 5 minutes before it's ready), heat a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat. Add the olive oil. Once the oil is shimmering and just starting to smoke, carefully place the seasoned scallops in the hot pan, ensuring not to overcrowd it. Cook in batches if necessary.
⏱️ 2 min
- 8
Sear the scallops for 1 1/2 to 2 minutes per side, undisturbed, until a beautiful golden-brown crust forms. They should be opaque throughout. Add the 1 tablespoon of unsalted butter to the pan during the last minute of cooking, basting the scallops with the melted butter for extra flavor.
⏱️ 4 min
- 9
Finish the Risotto: Remove the risotto from the heat. Stir in the remaining 1 tablespoon of unsalted butter, freshly grated Parmesan cheese, lemon zest, lemon juice, chopped fresh parsley, and chopped fresh chives. Stir vigorously to create a creamy, emulsified texture. Taste and adjust seasoning with sea salt and black pepper as needed.
⏱️ 3 min
- 10
To serve, spoon a generous portion of the lemon herb risotto onto each plate. Arrange 3-4 pan-seared scallops on top of the risotto. Garnish with additional freshly grated Parmesan cheese and a lemon wedge for squeezing. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bristol FarmsPan-Seared Scallops with Lemon Herb Risotto
Ingredients
For the Lemon Herb Risotto
- 5 cups chicken or vegetable broth, low sodium, warmed
- 2 tablespoons unsalted butter, divided
- 1 shallot, finely minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
For the Pan-Seared Scallops
- 1 1/2 pounds large sea scallops, dry-packed, adductor muscle removed, patted very dry
- 2 tablespoons olive oil, high-quality extra virgin
- 1 tablespoon unsalted butter
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 4 lemon wedges, for serving
Instructions
- 1
Begin the Lemon Herb Risotto: In a medium saucepan, bring the chicken or vegetable broth to a gentle simmer over low heat. Keep it warm throughout the cooking process.
⏱️ 5 min - 2
In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of unsalted butter over medium heat. Add the minced shallot and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Do not brown.
⏱️ 4 min - 3
Add the Arborio rice to the pot and stir constantly for 1-2 minutes, toasting the grains until the edges are translucent but the center is still opaque. This step is crucial for a creamy risotto.
⏱️ 2 min - 4
Pour in the dry white wine. Stir continuously until the wine has been completely absorbed by the rice, about 2-3 minutes. The alcohol will cook off, leaving behind a subtle flavor.
⏱️ 3 min - 5
Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring constantly. Wait until each addition of broth is almost completely absorbed by the rice before adding the next. Continue this process for 20-25 minutes, or until the rice is creamy and al dente (tender with a slight bite in the center). You may not need all the broth.
⏱️ 25 min - 6
While the risotto is cooking, prepare the scallops. Ensure they are thoroughly patted dry with paper towels. This is critical for achieving a good sear. Season both sides generously with sea salt and freshly ground black pepper.
⏱️ 5 min - 7
When the risotto is nearly done (about 5 minutes before it's ready), heat a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat. Add the olive oil. Once the oil is shimmering and just starting to smoke, carefully place the seasoned scallops in the hot pan, ensuring not to overcrowd it. Cook in batches if necessary.
⏱️ 2 min - 8
Sear the scallops for 1 1/2 to 2 minutes per side, undisturbed, until a beautiful golden-brown crust forms. They should be opaque throughout. Add the 1 tablespoon of unsalted butter to the pan during the last minute of cooking, basting the scallops with the melted butter for extra flavor.
⏱️ 4 min - 9
Finish the Risotto: Remove the risotto from the heat. Stir in the remaining 1 tablespoon of unsalted butter, freshly grated Parmesan cheese, lemon zest, lemon juice, chopped fresh parsley, and chopped fresh chives. Stir vigorously to create a creamy, emulsified texture. Taste and adjust seasoning with sea salt and black pepper as needed.
⏱️ 3 min - 10
To serve, spoon a generous portion of the lemon herb risotto onto each plate. Arrange 3-4 pan-seared scallops on top of the risotto. Garnish with additional freshly grated Parmesan cheese and a lemon wedge for squeezing. Serve immediately.
⏱️ 2 min