Indulge in the divine combination of succulent scallops perfectly seared in lemon-infused butter, served alongside a creamy herby pea risotto. This recipe offers a symphony of flavors and textures that will tantalize your taste buds and elevate any dining experience. Whether it’s a special occasion or a cozy night in, this dish promises to impress with its luxurious yet comforting allure.
In our cozy kitchen, where laughter and love abound, this lemon butter seared scallops with herby pea risotto has become our family’s favorite culinary treasure. I vividly remember the first time I prepared it for my husband; the tantalizing aroma of sizzling scallops and creamy risotto filled the air, drawing him into the kitchen with eager anticipation. With every bite, his eyes lit up, and I knew I had stumbled upon something truly special. Since then, it has become a cherished staple in our household, reserved for celebrations and intimate dinners alike. The delicate balance of flavors and the luxuriousness of the dish never fail to spark joy and create unforgettable moments around the dining table.
Why This Divine Lemon Butter Seared Scallops with Herby Pea Risotto is Irresistible:
- Decadent Flavor Fusion: The marriage of lemon-infused buttery scallops with creamy herby pea risotto creates a flavor symphony that will leave you craving more.
- Quality Ingredients: From jumbo scallops to Arborio rice and fresh herbs, each ingredient is carefully selected to ensure the highest quality and maximum flavor.
- Simple Elegance: Despite its gourmet appeal, this recipe is surprisingly easy to prepare, making it perfect for both special occasions and cozy weeknight dinners.
- Versatile Delight: Whether served as an impressive main course for guests or as a comforting treat for yourself, this dish promises to delight even the most discerning palates.
Ingredients:
Risotto:
- 450g Arborio Rice (about 2 cups)
- 3.8 liters Unsalted Chicken Stock (8 cups)
- 56g Unsalted Butter, divided (4 tablespoons)
- 160g Yellow Onion, diced (about 1 cup)
- 3 Garlic Cloves, minced
- 240ml White Wine (1 cup)
- 75g Parmesan, grated (3/4 cup)
- 60ml Heavy Cream (1/4 cup)
- 15g Parsley, chopped (about 1/8 cup)
- 15g Basil, chopped (about 1/8 cup)
- 150g Frozen Peas (about 1 cup)
- 1 Lemon, juiced and zested
- Kosher Salt
- Black Pepper
Scallops:
- 450g Jumbo Scallops (about 1 pound)
- 28g Unsalted Butter (2 tablespoons)
- 3 Sage Leaves
- 15ml Lemon Juice (1 tablespoon)
- Kosher Salt
- Avocado Oil
Directions:
Risotto:
- Heat chicken stock in a pot.
- Bring another pot to medium-low heat and add 28g (2 tablespoons) of butter.
- Sweat onions and garlic for a couple of minutes.
- Add in rice and stir together with the onion and garlic.
- Add in wine and reduce until the liquid is just about absorbed.
- Ladle in about 240ml (1 cup) of chicken stock at a time, stirring continuously, adding more chicken stock as the rice absorbs the liquid.
- Continue stirring and adding in stock for about 25 minutes until the rice is tender.
- Add in the remaining ingredients and season with salt and pepper to taste.
- Set aside while you make the scallops. If the risotto becomes too thick, stir in water.
Scallops:
- Pat scallops with a paper towel. Remove the side muscle of the scallop (if they have it).
- Bring a cast iron pan or stainless steel pan to medium-high heat with a couple tablespoons of oil.
- Sear the scallops for about 1-2 minutes per side.
- Once you flip the scallops, add in butter and sage leaves and baste the scallops for another minute.
- Finish the sauce with the lemon juice and salt.
- Serve over the risotto.
Notes:
- For a vegetarian option, you can omit the scallops and serve the herby pea risotto as a standalone dish.
- Ensure the scallops are patted dry before searing to achieve a beautiful golden crust.
- Adjust the seasoning according to your preference and taste.
