Recipe developed by: Renée Kohlman from Sweetsugarbean
This scallop risotto with green peas and lemon is perfect for a date night in, or when entertaining your favourite people. Bursting with fresh lemon, herbs, and zippy Dijon, the risotto makes a delicious base for buttery seared scallops.
Bring the broth to a simmer in a small saucepan and keep warm over low heat.
Heat 2 Tbsp of the butter in a large saucepan over medium heat. Add the shallots and cook until tender and beginning to brown, about 3 minutes. Add the rice and cook for 1 minute until it becomes translucent and is coated in the butter. Add the white wine and stir until it evaporates, about 1 minute.
Stir in 1 ladle of the broth and cook until the liquid is nearly absorbed, stirring constantly. Add remaining broth 1 ladle at a time, stirring constantly until each portion of stock is absorbed before adding the next one. This takes about 25 minutes in total. When the rice is tender, stir in the frozen peas, Parmesan cheese, 1 Tbsp butter, and Dijon mustard. Cook for a minute, stirring constantly. Remove from the heat and stir in the lemon juice, zest, and herbs. Season to taste with salt and pepper.
In a large skillet over high heat, add the oil. Pat the scallops dry and season with salt and pepper. Add them to the shimmering oil and cook until browned on the bottom, about 3 minutes.
Add the butter to the skillet and turn the scallops over. Cook until opaque, another 2 minutes or so.
To serve the risotto, divide it into bowls and top each with the seared scallops. Garnish with lemon slices and serve immediately.
Servings 4
Ingredients
Directions
Bring the broth to a simmer in a small saucepan and keep warm over low heat.
Heat 2 Tbsp of the butter in a large saucepan over medium heat. Add the shallots and cook until tender and beginning to brown, about 3 minutes. Add the rice and cook for 1 minute until it becomes translucent and is coated in the butter. Add the white wine and stir until it evaporates, about 1 minute.
Stir in 1 ladle of the broth and cook until the liquid is nearly absorbed, stirring constantly. Add remaining broth 1 ladle at a time, stirring constantly until each portion of stock is absorbed before adding the next one. This takes about 25 minutes in total. When the rice is tender, stir in the frozen peas, Parmesan cheese, 1 Tbsp butter, and Dijon mustard. Cook for a minute, stirring constantly. Remove from the heat and stir in the lemon juice, zest, and herbs. Season to taste with salt and pepper.
In a large skillet over high heat, add the oil. Pat the scallops dry and season with salt and pepper. Add them to the shimmering oil and cook until browned on the bottom, about 3 minutes.
Add the butter to the skillet and turn the scallops over. Cook until opaque, another 2 minutes or so.
To serve the risotto, divide it into bowls and top each with the seared scallops. Garnish with lemon slices and serve immediately.