Lemon Butter Seared Scallops with herby pea risotto

Buttery lemony scallops with creamy risotto. It really doesn’t get more decadent and elegant than that. This is an ideal recipe to impress just about anyone.

By Dining by Kelly

INGREDIENTS

Risotto

• 2 cups Arborio Rice
• 8 cups Unsalted Chicken Stock
• 4 TB Unsalted Butter, divided
• 1 cup Yellow Onion, diced
• 3 Garlic Cloves, minced
• 1 cup White Wine
• 3/4 cup Parmesan, grated
• 1/4 cup Heavy Cream
• 1/8 cup Parsley, chopped
• 1/8 cup Basil, chopped
• 1 cup, Frozen Peas
• 1 Lemon, juiced and zested
• Kosher Salt
• Black Pepper

Scallops

• 1 pound of Jumbo Scallops
• 2 TB Unsalted Butter
• 3 Sage Leaves
• 1 TB Lemon Juice
• Kosher Salt
• Avocado Oil

INSTRUCTIONS

Risotto

1. Heat chicken stock in a pot.
2. Bring another pot to medium-low heat and add 2 TB of butter.
3. Sweat onions and garlic for a couple minutes.
4. Add in rice and stir together with the onion and garlic.
5. Add in wine and reduce until the liquid is just about absorbed.
6. Ladle in about a cup of chicken stock at a time, stirring continuously, adding more chicken stock as the rice absorbs the liquid.
7. Continue stirring and adding in stock for about 25 minutes until the rice is tender.
8. Add in the remaining ingredients and season with salt and pepper to taste.
9. Set aside while you make the scallops. If the risotto becomes too thick stir in water.

Scallops

1. Pat scallops with a paper towel. Remove the side muscle of the scallop (if they have it).
2. Bring a cast iron pan or stainless steel pan to medium-high heat with a couple TB of oil.
3. Sear the scallops for about 1-2 minutes per side.
4. Once you flip the scallops, add in butter and sage leaves and baste the scallops for another minute.
5. Finish the sauce with the lemon juice and salt.
6. Serve over the risotto.