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Scallops with Risotto

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A classic Italian dish that pairs tender, seared scallops with creamy risotto, offering a delightful balance of flavors and textures.

Ingredients

Scale
  • 1 pound scallops
  • 1 cup risotto rice
  • 1 cup mushrooms, sliced
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 cup white wine
  • 1/2 cup Parmesan cheese, grated
  • 3 tablespoons butter
  • 1 lemon, juiced
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Melt butter in a pan over medium heat. Add shallots and garlic, and sauté until translucent.
  2. Add mushrooms and cook until soft.
  3. Stir in the risotto rice and cook for 1-2 minutes.
  4. Gradually add white wine, stirring constantly until absorbed.
  5. Add vegetable or chicken stock gradually, stirring until the rice is cooked and creamy.
  6. Stir in Parmesan cheese and season with salt and pepper.
  7. Sear scallops in lemon butter until golden brown on both sides in another pan.
  8. Serve scallops over the risotto with a drizzle of lemon butter sauce.

Notes

Use fresh scallops for the best flavor and texture. Make sure your pan is hot enough when searing for a nice golden crust.

Nutrition

Find it online: https://www.glutenfreez.com/scallops-risotto-recipe/