Lemon Butter Scallops with Parmesan Risotto
Prep Time: 10 minutes
|
Cook Time: 58 minutes
601 Calories
|
4 Servings
Ingredients
2 packages Sizzlefish Scallops, thawed
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
4 tbsp unsalted butter
2 tbsp fresh lemon juice
1 cup arborio rice
3 cups chicken stock
4 tbsp unsalted butter
2 tsp minced garlic
1/4 cup finely chopped yellow onion
1/3 cup dry white wine
1 cup freshly grated Parmesan cheese
1 tsp salt
1/4 tsp black pepper
Fresh thyme for garnishing
Directions
Step 1
Start by making risotto: heat chicken stock over medium heat in a saucepan until steaming hot.
Step 2
In a separate skillet, heat butter over medium heat. Add garlic and onions and sauté for 2-3 minutes, until fragrant.
Step 3
Add arborio rice to skillet and stir to coat. Cook 1 minute. Add wine and gently stir. Cook 1 minute longer.
Step 4
Add 1/2 cup of hot chicken stock to skillet in 2-3 minute increments, until most of the liquid is absorbed each time. Once all stock is added, continue cooking for 30-35 minutes, until rice is tender and creamy.
Step 5
Season with salt and pepper. Stir in 2/3 cup of Parmesan cheese. Cover to keep warm.
Step 6
Heat olive oil over medium heat in a medium skillet. Rinse scallops under cool water and blot with paper towels. Season with salt and pepper. Place scallops on hot pan and cook undisturbed for 2 minutes. Turn and cook 2 minutes longer. Set scallops aside on a plate.
Step 7
Add butter and lemon to skillet. Lower heat to low. Once butter is melted, stir and add scallops to skillet. Cook 1 minute longer, basting scallops with butter sauce.
Step 8
Serve scallops over risotto topped with remaining Parmesan cheese and fresh thyme. Drizzle with lemon butter sauce from skillet.
Nutrition Facts
This restaurant worthy recipes perfect for entertaining. Cheesy parmesan risotto is served under tender lemon butter scallops for a mouthwatering meal!