Wednesday, March 12, 2014
Lemon Risotto with Scallops
- 5 cups low-sodium chicken broth, divided (have extra stock on hand)
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 2 medium shallots, chopped
- 1½ cups Arborio rice
- ¼ cup dry white wine
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1½ tablespoons fresh lemon juice
- 1 tablespoon grated lemon peel
Seared Scallops
- 1 pound sea scallops
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
- Rinse the scallops thoroughly, making sure they are free of sand. Remove any abductor muscles that are still attached to the scallops. Pat the scallops dry with a paper towel and refrigerate.
- Bring 3¼ cups broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. (Reserve remaining broth until ready to finish cooking risotto to serve.)
- Melt 1 tablespoon butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Reduce heat to medium-low.
- Add about 1½ cups of the warm broth and simmer until absorbed, stirring frequently. Add remaining warm broth ½ cup at a time, allowing broth to be absorbed before adding more and stirring frequently, about 16 minutes. Remove the rice from the heat.
- Spread par-cooked risotto in a shallow baking pan and cover. Refrigerate until ready to serve. The rice can be prepared to this point up to 3 days in advance.
- When Ready To Serve:
- Remove chilled rice from refrigerator and bring to room temperature. Heat the remaining 1¾ cups broth in a large pan over medium-high heat. Reduce heat to medium and add the partially cooked risotto. Stir with a wooden spoon until the broth is absorbed and the rice is done cooking, about 5–10 minutes or until rice is tender but still firm to the bite.
- Turn off the heat and immediately add the remaining 2 tablespoons butter and Parmesan cheese, stirring vigorously. Stir in parsley, lemon juice, and lemon peel. Add salt and pepper to taste.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan over high heat. When the fat just begins to smoke carefully add the scallops making sure they don’t touch each other. Sear the scallops until they form a golden crust, then turn over and do the same on the other side (about 1½ minutes on each side). Do not overcook. Serve the scallops on top of the risotto.
# posted by Chelsea @ 11:44 AM 
