Scallops with Lemon Saffron Risotto
Ready for a seafood splurge? If splurging on scallops, then by all means, splurge on Vialone Nano rice from the Veneto region of Italy. I learned this risotto method in Italy, and it is still my favorite for creating a creamy risotto. If using the sorrel, stir it in at the last moment to prevent it from turning brown.
4 servings
INGREDIENTS:
Risotto
4 cups chicken stock
⅛ teaspoon saffron, crumbled
2 tablespoons butter, divided
1 tablespoon extra-virgin olive oil
¼ cup minced spring onions
1 cup Vialone Nano or Carnaroli rice
zest of 1 lemon
¼ cup fresh lemon juice
kosher salt and fresh ground black pepper to taste
½ cup grated Parmigiano Reggiano cheese
1 bunch fresh sorrel, stemmed, sliced in ½-inch ribbons (optional)
Scallops
12 large scallops
1 tablespoon extra-virgin olive oil
1 tablespoon butter
Kosher salt
DIRECTIONS:
Risotto
1. Heat the chicken stock and saffron and reserve it hot.
2. Melt one tablespoon of the butter and olive oil in a wide-bottomed saucepan over medium heat. When the oil shimmers, add the spring onion and cook until it is soft or translucent. Stir with a wooden spoon.
3. Add the rice and continue to cook without browning until the rice is coated with the oil and turns opaque, for about two to three minutes. Add enough hot broth to barely cover the rice. Stir the rice with the wooden spoon until it has absorbed most of the broth, and when the spoon is drawn through the rice, it creates a wake.
4. Keep adding small amounts of the broth to the rice and stirring as mentioned above until the rice is creamy and has a slight crunch left.
5. Add the remaining butter, cheese, lemon juice, and lemon zest. Taste, Think, Transform with salt, pepper, and lemon juice as needed.
Scallops
1. Heat the oil and butter in a cast-iron skillet over high heat. Add the scallops. Cook until they are golden, about one minute. Flip them over and cook for thirty seconds. Season with salt.
2. Place the risotto in a soup plate. Top with the scallops and serve hot.
Scallops with Lemon Saffron Risotto
Ready for a seafood splurge? If splurging on scallops, then by all means, splurge on Vialone Nano rice from the Veneto region of Italy. I learned this risotto method in Italy, and it is still my favorite for creating a creamy risotto. If using the sorrel, stir it in at the last moment to prevent it from turning brown.
Ingredients
- 4 cups chicken stock
- ⅛ teaspoon saffron, crumbled
- 2 tablespoons butter, divided
- 1 tablespoon extra-virgin olive oil
- ¼ cup minced spring onions
- 1 cup Vialone Nano or Carnaroli rice
- zest of 1 lemon
- ¼ cup fresh lemon juice
- kosher salt and fresh ground black pepper to taste
- ½ cup grated Parmigiano Reggiano cheese
- 1 bunch fresh sorrel, stemmed, sliced in ½-inch ribbons (optional)
- 12 large scallops
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- Kosher salt
Instructions
- Heat the chicken stock and saffron and reserve it hot.
- Melt one tablespoon of the butter and olive oil in a wide-bottomed saucepan over medium heat. When the oil shimmers, add the spring onion and cook until it is soft or translucent. Stir with a wooden spoon.
- Add the rice and continue to cook without browning until the rice is coated with the oil and turns opaque, for about two to three minutes. Add enough hot broth to barely cover the rice. Stir the rice with the wooden spoon until it has absorbed most of the broth, and when the spoon is drawn through the rice, it creates a wake.
- Keep adding small amounts of the broth to the rice and stirring as mentioned above until the rice is creamy and has a slight crunch left.
- Add the remaining butter, cheese, lemon juice, and lemon zest. Taste, Think, Transform with salt, pepper, and lemon juice as needed.
- Heat the oil and butter in a cast-iron skillet over high heat. Add the scallops. Cook until they are golden, about one minute. Flip them over and cook for thirty seconds. Season with salt.
- Place the risotto in a soup plate. Top with the scallops and serve hot.
Nutrition Facts
Calories
516Fat (grams)
23 gSat. Fat (grams)
9 gCarbs (grams)
51 gFiber (grams)
1 gNet carbs
50 gSugar (grams)
5 gProtein (grams)
25 gSodium (milligrams)
1017 mgCholesterol (grams)
60 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.