NUTRITION

SERVINGS

INGREDIENTS

8 oz sea scallops

0.25 cup arborio rice

1 cup low-sodium chicken broth

0.5 tbsp ghee

1 tbsp shallot

1 clove garlic

0.25 cup frozen peas

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  In a small pot, bring the chicken broth to a gentle simmer over low heat.

• 2

  In a separate skillet, melt half of the ghee and sauté the minced shallot and garlic until fragrant.

• 3

  Add the arborio rice to the skillet, stirring for one minute to lightly toast the grains.

• 4

  Gradually add the warm broth one ladle at a time, stirring constantly until the liquid is absorbed before adding more.

• 5

  Once the rice is tender and creamy, stir in the frozen peas, lemon juice, and lemon zest.

• 6

  Pat the scallops completely dry with a paper towel and season both sides with sea salt and black pepper.

• 7

  Heat the remaining ghee in a cast-iron skillet over high heat until it begins to shimmer.

• 8

  Sear the scallops for two minutes per side without moving them until a deep golden-brown crust forms.

• 9

  Serve the scallops immediately over the warm risotto and garnish with chopped fresh parsley.