NUTRITION

SERVINGS

INGREDIENTS

8 oz Sea scallops

0.25 cup Arborio rice

1.5 cup Low-sodium chicken broth

0.13 tsp Saffron threads

1 tbsp Shallot

1 tsp Extra virgin olive oil

1 tsp Ghee

0.5 cup Frozen peas

0.25 tsp Sea salt

0.25 tsp Black pepper

1 wedge Lemon

PREPARATION

• 1

  In a small saucepan, bring chicken broth to a low simmer and stir in saffron threads to infuse the liquid.

• 2

  Heat olive oil in a separate wide skillet over medium heat and sauté finely minced shallots until translucent.

• 3

  Add arborio rice to the skillet, stirring for 2 minutes until the edges are translucent and the grains are lightly toasted.

• 4

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

• 5

  When the rice is tender but firm, stir in the frozen peas and half of the sea salt and black pepper.

• 6

  While the risotto rests, pat scallops dry with a paper towel and season with the remaining salt and pepper.

• 7

  Heat ghee in a cast-iron skillet over high heat until shimmering, then sear scallops for 2 minutes per side until a golden crust forms.

• 8

  Serve the scallops immediately over the warm risotto with a fresh squeeze of lemon.