LEMON-HERB RISOTTO WITH SCALLOPS
Provided by Food Network Kitchen
Time 40m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Bring the chicken broth to a boil in a medium saucepan; keep warm over low heat.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the leek, season with salt and cook, stirring occasionally, until softened, about 5 minutes. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
- Ladle about 1/2 cup hot chicken broth into the risotto and cook, stirring, until absorbed. Continue to add the broth in about 1/2-cup increments, stirring until absorbed before adding more, until the rice is tender and creamy, about 18 minutes. (If you¿ve used up all the broth and the rice is not yet tender, stir in a little hot water.)
- During the last 5 minutes of cooking the risotto, heat a medium nonstick skillet over high heat and add the remaining 1 tablespoon olive oil. Season the scallops with salt and pepper and add to the skillet. Cook, undisturbed, until browned and crisp, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Remove to a plate.
- Stir the remaining 2 tablespoons butter, the parmesan, lemon juice and all but a pinch of the lemon zest into the risotto until creamy. (Add a splash of water to loosen, if necessary.) Season with salt and stir in the parsley and chives. Divide between bowls and top with the scallops; sprinkle with the remaining lemon zest.
SEARED SCALLOPS AND LEMON PARMESAN RISOTTO
Scallops and risotto, quite probably the most perfect meal when you can get fresh scallops!
Provided by Marnely Murray
Categories Main Dish
Time 55m
Yield 2 servings with possible risotto leftovers
Number Of Ingredients 15
Steps:
- In a deep saucepan, start over medium heat with the butter, onion, and garlic.
- In a separate pot, heat up the stock - you can use chicken or vegetable stock, or seafood stock if you really want to!
- Cook the onions/garlic for about ten minutes, until aromatic. Add the rice and reduce the heat to low. Make sure the rice is coated in the butter, onions, and garlic.
- For the next 30-40 minutes, you'll do the following steps on repeat: add ½ cup hot stock to the rice, stir, and let the stock absorb completely before adding the next installment of stock. Continue to do so for 25 minutes and at this point, start tasting the rice for doneness as well as get ready to cook your scallops by heating up a cast-iron pan with the butter.
- You do not want mushy rice, you're looking for a bit of a bite when you chew the rice. Continue until the rice is cooked to your liking - you might not use all the stock and that's okay.
- Over the same low heat, add the milk, parmesan, sour cream, lemon zest, salt, and pepper. Stir and taste - add more salt if needed. Take off the heat, cover and quickly turn your attention to the scallops.
- The cast iron pan should be heated over medium high heat. Drop each scallop and DO NOT MOVE for 3.5 - 4 minutes, depending on size. They will sizzle loudly. After 4 minutes (for large scallops), add the lemon juice, white white, and salt and pepper. Turn heat off, remove the pan from heat source, and flip so they continue cooking on the other side.
- Be prepared to serve immediately alongside risotto, pour the lemon wine butter over scallops and enjoy!
PAN SEARED PARMESAN SCALLOPS
Tender pan-seared scallops are simple to make and delightful to eat. These scallops only require five ingredients, and are best served with a side of your choosing (we love risotto, pasta, or grilled asparagus to name a few).
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Pat scallops dry with paper towels. Place cheese ¡n shallow dish or resealable food-storage plastic bag. Coat scallops with cheese. Discard any remaining cheese.
- Heat oil and butter in 12-inch nonstick skillet over medium-high heat. Cook half of scallops at a time in oil 3 to 6 minutes, turning once, until golden brown on outside and white and opaque inside. Sprinkle with pepper and chives.
Nutrition Facts : Calories 170, Carbohydrate 0 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g
SEARED SCALLOPS ON LEMON AND SPINACH RISOTTO
Make and share this Seared Scallops on Lemon and Spinach Risotto recipe from Food.com.
Provided by Realtor by day
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To cook the lemon and spinach risotto, place the stock in a saucepan over medium-high heat and allow to come to a boil then reduce to a simmer.
- Heat the oil in another saucepan over medium high heat. Add the rice and cook for 1 minute. Add the stock, 2 cups at a time, stirring frequently and cooking until all the stock has been absorbed. Continue adding cups of stock until all the stock has been absorbed and the rice is tender. Season with pepper and sea salt and keep risotto warm.
- Heat the oil in a frying pan over high heat. Sprinkle pepper and sea salt over the scallops. Place scallops in the pan and cook for 20-30 seconds on each side or until seared.
- To serve, stir the lemon rind and the spinach through the risotto and spoon onto serving plates. Top with the scallops and serve with lemon wedges and parmesan on the side.
Nutrition Facts : Calories 537.7, Fat 11.5, SaturatedFat 1.6, Cholesterol 27.3, Sodium 483.2, Carbohydrate 84.6, Fiber 3.9, Sugar 0.2, Protein 21.6
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