Lemon risotto with scallops
Recipe Mari Loewen, Photography Ross Cornish
Lemon Risotto with Scallops is delightfully filled with creamy, lemony risotto and sweet scallops. A real winner and so easy to make!
Ingredients
12 large scallops (or 40 small)
2 tablespoons vegetable oil
Lemon risotto
1 tablespoon olive oil
¼ 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
½ cup lemon zest
½ 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.
Note: If using 40 small scallops, just fold them in (raw, thawed, and patted dry) to risotto during the last 10 minutes of cooking time. They should be just cooked through and soft.
