Serves 4 to 6
Author note: Toasted breadcrumbs is a nice additional topped to this dish. After the scallops are cooked, lower the heat to low, add 1 tablespoon of olive oil to the skillet and warm through. Add 1/2 cup panko breadcrumbs. Stir to coat and toast for 2 minutes, or until the breadcrumbs are golden brown. Remove to a serving bowl.
Ingredients
for the risotto
4 tbsp unsalted butter, divided
1/4 cup finely diced white onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
5 cups low-sodium chicken stock, warmed
3/4 cup grated parmesan cheese
1/2 tsp kosher salt
1/4 tsp black pepper
seared scallops (see recipe below)
fresh basil, chopped
Instructions
Melt 2 tablespoons of butter in a large saucepan. Add the onion and cook until softened, about 2 minutes. Add the rice and toast for 2 minutes. Deglaze the pan with white wine and cook for 30 seconds. Stir to scrape up any bits stuck to the pan.
Add 1/2 cup warm chicken stock to the rice. Stir until the liquid is absorbed. Repeat this process until the rice is cooked to al dente, and the majority of the stock is used. About 20 minutes. Be sure to leave 1 cup of stock to stir into the risotto right before service.
Stir in the remaining 2 tablespoons of butter. Add parmesan, salt and pepper. Taste and adjust the seasoning. Right before service, add the remaining one cup of warmed stock to the risotto, stir to incorporate.
Place into serving bowls, topped with seared scallops (see recipe below), freshly cut basil and grated parmesan.
Ingredients
For the seared scallops
1 1/2 lbs large scallops, patted dry
3/4 tsp kosher salt
2 to 3 tbsp extra-virgin olive oil
fresh lemon juice
Instructions
Evenly season the scallops with the kosher salt. Heat a flat-bottomed skillet with 2 tbsp olive oil over high heat. Once hot add the scallops. Cook for 2 1/2 to 3 minutes per side, for a total of 5 to 6 minutes. Remove from the heat, and keep warm. Add the remaining scallops to the skillet and repeat cooking steps.
Top the scallops with fresh lemon juice. Place on top of the risotto and serve warm.
