Prepare to elevate your home cooking game with this stunning Lemon Chive Butter Seared Scallops with Parmesan Risotto - a dish that transforms ordinary ingredients into an extraordinary gourmet experience. Imagine perfectly golden, caramelized scallops nestled on a bed of creamy, luxurious risotto, each bite bursting with bright lemon and herbaceous chive notes that will transport your taste buds straight to a high-end French restaurant. Whether you're looking to impress a date, treat yourself to a special meal, or simply prove to yourself that you can cook like a professional chef, this recipe is your golden ticket to culinary success.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 lb scallops
- 2 tablespoons butter
- 1 lemon, zested and juiced
- 1/4 cup fresh chives, chopped
- 1 cup Arborio rice
- 4 cups chicken broth
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Pat scallops dry with paper towels and season both sides with salt and pepper. Ensure scallops are completely dry to achieve a perfect golden sear.
- In a medium saucepan, heat chicken broth and keep it simmering on low heat. This will be used for the risotto and should remain warm throughout cooking.
- For the risotto, melt 1 tablespoon butter in a large heavy-bottomed pan over medium heat. Add Arborio rice and toast for 2-3 minutes, stirring constantly until rice becomes translucent.
- Begin adding warm chicken broth to the rice one ladle at a time, stirring continuously. Allow each ladle of broth to be absorbed before adding the next. This process will take approximately 20-25 minutes.
- When risotto is creamy and rice is al dente, stir in grated Parmesan cheese, lemon zest, and season with salt and pepper. Cover and set aside.
- In a large skillet, heat remaining butter over high heat until it starts to foam and become golden.
- Carefully place scallops in the hot butter, ensuring they are not overcrowded. Sear for 2-3 minutes on each side until golden brown and slightly caramelized.
- During the last minute of cooking, add lemon juice and chopped chives to the scallops, basting them with the buttery sauce.
- Plate the creamy Parmesan risotto and top with seared scallops. Garnish with additional chopped chives and a lemon wedge if desired.
Tips
- Scallop Searing Perfection: The key to beautiful scallops is ensuring they are completely dry before cooking. Use paper towels to pat them thoroughly, removing all moisture to achieve that coveted golden-brown crust.
- Risotto Technique: Patience is crucial when making risotto. Add broth gradually and stir constantly to release the rice's starches, creating that signature creamy texture.
- Heat Management: Use a heavy-bottomed pan for even heat distribution, especially when making risotto and searing scallops.
- Timing is Everything: Start your risotto first, as it takes longer to cook. Have your scallops ready to sear just as the risotto is finishing.
- Don't Overcrowd: When searing scallops, leave space between them in the pan. Overcrowding will steam them instead of creating a beautiful caramelized crust.
- Fresh Ingredients Matter: Use fresh, high-quality scallops and freshly grated Parmesan for the best flavor.
- Serving Tip: Serve immediately after cooking to enjoy the scallops at their most tender and the risotto at its creamiest.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
