YOUR SOLIN GENERATED RECIPE
Creamy Lemon-Garlic Seared Scallop Risotto
Savor a luxurious twist on a classic risotto featuring tender, seared scallops bathed in a gently creamy lemon-garlic sauce. This vibrant dish combines the bright acidity of lemon with the aromatic warmth of garlic, balanced by the richness of olive oil and a hint of Parmesan, creating an exquisitely balanced meal perfect for any time of day.
INGREDIENTS
6 oz Scallops
1/3 cup Arborio Rice (uncooked)
1 cup Low-Sodium Chicken Broth
1 tbsp Olive Oil
1 tbsp Parmesan Cheese
2 tbsp Lemon Juice
1 clove Garlic
Salt & Pepper to taste
1 tbsp Fresh Parsley, chopped
PREPARATION
Pat scallops dry and season lightly with salt and pepper.
In a medium saucepan, bring the chicken broth to a simmer and keep it warm on low heat.
Heat olive oil in a large skillet over medium-high heat. Add the scallops and sear for about 2 minutes per side until a golden crust forms. Remove scallops and set aside.
In the same skillet, reduce heat to medium and add the minced garlic. Sauté until fragrant, about 30 seconds.
Add the Arborio rice to the skillet, stirring to coat it with the olive oil and garlic. Toast the rice for about 1-2 minutes.
Begin adding the warm chicken broth to the rice one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding the next ladle, continuing until the rice is creamy and tender, about 18-20 minutes.
When the risotto is nearly done, stir in the lemon juice and Parmesan cheese. Taste and adjust seasoning with salt and pepper.
Gently fold in the seared scallops, warming them through without overcooking.
Garnish with chopped fresh parsley before serving.