This recipe is light, elegant, and packed with flavor, perfect for a romantic dinner at home. Plus, it’s surprisingly quick and easy to make!
Here’s what you need:
- 12 large sea scallops
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 small shallot, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken broth, warmed
- 1/4 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 1/4 cup chopped fresh parsley
Here’s how you do it:
- Pat the scallops dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the scallops for 2-3 minutes per side, or until golden brown and cooked through. Set aside.
- In the same skillet, melt butter over medium heat. Add the shallot and cook until softened, about 2 minutes. Add the rice and cook for 1 minute, stirring constantly.
- Pour in the white wine and cook, stirring constantly, until the wine is absorbed.
- Gradually add the warm chicken broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next. Continue cooking for about 20 minutes, or until the rice is tender and creamy.
- Stir in the Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
- To serve, spoon the risotto onto plates and top with the scallops. Garnish with chopped parsley and enjoy!
Tips:
- For a richer flavor, add a splash of heavy cream to the risotto along with the Parmesan cheese.
- If you don’t have fresh parsley, you can substitute with another fresh herb, such as chives or tarragon.
- For a vegetarian option, substitute the scallops with roasted portobello mushrooms.
This recipe is sure to impress your loved one this Valentine’s Day!