Lemon Garlic Scallops with Parmesan Risotto
Cuisine: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 3-5 servings
 
Ingredients
Risotto
  • 4 tbsp. butter
  • ½ yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1½ cups Arborio rice
  • 1 cup white wine
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • 1 tsp. ground dried thyme
  • ¼ tsp. nutmeg
  • 4-6 cups chicken broth
  • ¾ cup shredded parmesan cheese
Scallops
  • 4 tbsp. butter
  • 4 cloves garlic, minced
  • 12 oz. sea scallops
  • ½ tsp. salt
  • ¼ tsp freshly ground black pepper
  • ½ lemon, juiced
Instructions
  1. For the risotto: melt the butter in a large pot. Add onions and garlic and cook until tender. Add rice and cook until it begins to smell toasty, stirring frequently, for about 5-8 minutes.
  2. Pour white wine in the pot and reduce heat to low. Stir occasionally and cook until liquid is almost gone. Add salt, pepper, thyme, and nutmeg.
  3. Add chicken broth cup by cup until the Arborio rice is tender. You'll need to stir the rice frequently and ensure it doesn't stick on the bottom. Wait to add the next cup of broth until the previous cup is almost completely reduced.
  4. Once the rice is tender, remove from heat and stir in parmesan cheese. Taste and adjust seasonings as needed.
  5. For the scallops: melt butter in a large skillet. Add garlic and cook for a few minutes until fragrant. Pat the scallops dry on both sides with a paper towel, then season with salt and pepper. Immediately put them in the skillet over medium-low heat and cook for 4-5 minutes per side until golden brown. Squeeze lemon juice on scallops once they are done cooking.
  6. Serve scallops on top of risotto.
  7. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/lemon-garlic-scallops-with-parmesan-risotto/