Lemon risotto with seared scallops
Ingredients
12 large scallops
2 tablespoons vegetable oil
Lemon risotto
1 tablespoon olive oil
1⁄4 cup butter
2 shallots, finely chopped
1 onion, finely chopped
2 cloves garlic, minced
2 cups Carnaroli or Arborio rice
2 cups white wine
4 cups chicken stock
1⁄2 cup lemon zest
1⁄2 cup parmesan cheese, grated
1 tablespoon mascarpone cheese (optional)
Sea salt and cracked black pepper
Preparation
In large pan, heat olive oil and 1 tablespoon butter on medium to low heat. Sauté shallots and onion 5 minutes, then add garlic and cook 1 minute. Add rice and cook another 2 minutes. Add wine and stir until evaporated. Stir in 1 cup of stock at a time. As each cup of liquid evaporates, add the next one (do not wait for it to be dry) and keep at a low boil. Add lemon zest and cook approximately 20 minutes stirring occasionally. Add parmesan, mascarpone, remaining butter and season with salt and pepper.
For scallops, heat pan to a medium to high heat. Pat scallops dry and sprinkle with salt and pepper. Add oil and scallops to pan and cook for 1-2 minutes each side. Place scallops on risotto and serve. Serves 4.