Seared Scallops with Creamy Risotto

Serves 2

Ingredients

Risotto

• 1 cup arborio rice

• 4 cups chicken or seafood stock, kept warm

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 1 small shallot, finely minced

• 1/3 cup dry white wine

• 3 tablespoons butter

• lemon zest

• 1/3 cup freshly grated Parmesan

• Salt, to taste

Scallops

• 8 to 10 large dry sea scallops

• Salt

• Neutral oil (grapeseed or avocado)

Instructions

Risotto

1. Heat stock in a small saucepan and keep warm.

2. In a separate pan, heat olive oil and butter over medium heat.

3. Add shallot and cook until soft, not browned. Set aside.

4. In a separate dry sauté pan over low heat, add arborio rice and toast for 10 minute until edges turn translucent.

5. Deglaze with white wine and cook until absorbed.

6. Add warm stock one ladle at a time, stirring gently, allowing each addition to absorb before adding more.

7. Continue for 18 to 20 minutes until rice is tender and creamy.

8. Remove from heat and stir in butter and Parmesan. Season to taste. Cover and rest.

Scallops

1. Pat scallops completely dry and season with salt and pepper.

2. Heat a heavy pan over high heat with a thin layer of oil.

3. Place scallops in pan without crowding. Do not move them.

4. Sear 2 to 3 minutes until deep golden crust forms.

5. Flip once and cook 30 to 60 seconds more. Optional: add butter and baste quickly.

6. Remove immediately.