Ingredients: |
Ingredients: 3 cups low-sodium chicken broth...
2 T extra-virgin olive oil...
3 T unsalted butter...
1 small leek, using the white and green part only,
Half the leek, cut thinly, place in a bath of cool water and rinse well. This gets the sand out of the leek, I rinse all leeks twice and let them drain on paper towels.
Kosher salt...
3/4 cup arborist rice...
1/3 cup dry white wine, I use the dry wine used for martinis...
8 medium scallops with the foot cut off, you need a total of 8 ounces of scallops...
Rise scallops and pat dry...
Freshly ground pepper...
1/3 cup grated Parmesan cheese...
Grated zest and juice of 1 lemon, I use a Myers lemon, lots of juice, let it sit at room temperature for 1 hour before zesting and cut in half for the juice, remove any seeds, if any....
1/4 cup chopped parsley, I use Italian parsley in everything calling for parsley....I believe the flavor is better and it chops easier than curly parsley...
2 T chopped fresh chives...
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Directions: |
Directions:Bring the chicken broth to a boil in a medium sauce pan, keep warm over low heat...
Heat 1 T of olive oil and 1 T of butter in another medium sauce pan over medium heat. .
Add the leek, season with salt and pepper and cook, stirring occasionally until softened, about 5 minutes...
Add the rice, season with salt and pepper, stirring occasionally
, until the rice is coated, about 1 minute, add the wine and cook, stirring constantly, until completely absorbed...
Ladle about 1/2 cup hot broth into the risotto and cook , stirring until absorbed, continue to add the broth in about 1/2 cup increments, always stir until absorbed,...
Do this until the rice is tender and creamy, about 18 to 20 minutes...
If you use all the broth, you can add up to 1 cup of water, but no more!
During the last 5 minutes of cooking the risotto, heat amedium nonstick pan over high heat and add the remaining 1 T olive oil...
Season the scallops with salt and ground pepper, add them to the skillet, cook, undissturbed, until browned and crisp, about 2 1/2 minutes, flip scallops and cook about 1 1/2 minutes, until just cooked through...remove to a plate...
Stir the remaining 2 tablespoons of butter, Parmesan cheese, lemon juice and all but a pinch of the lemon zest into the risotto until creamy...
Place scallops on top of risotto with sprinkling of the lemon zest on top of the scallops..
Enjoy! |
This recipe for Lemon-Herb risotto with scallops is from