Title: Seared Scallops with Lemon Butter Sauce and Risotto Recipe
Seared Scallops with Lemon Butter Sauce and Risotto Recipe:
Ingredients
For the Scallops:
• 12 large sea scallops
• 2 tablespoons olive oil
• Salt and pepper
For the Lemon Butter Sauce:
• ½ cup white wine
• 2 tablespoons lemon juice
• 4 tablespoons unsalted butter
• 1 tablespoon minced shallot
For the Risotto:
• 1 cup Arborio rice
• 4 cups chicken or vegetable stock
• 1 small onion, diced
• 2 tablespoons olive oil
• ½ cup white wine
• ½ cup Parmesan cheese, grated
• 2 tablespoons butter
Instructions
1. Cook the Risotto: Sauté onion in olive oil. Add rice and toast for 2 minutes. Deglaze with white wine. Gradually add stock, stirring until absorbed. Stir in Parmesan and butter.
2. Cook the Scallops: Pat scallops dry. Season with salt and pepper. Sear in hot olive oil for 2 minutes per side. Remove and keep warm.
3. Make the Sauce: In the same pan, sauté shallots. Add wine and lemon juice, reducing by half. Whisk in butter.
4. Plate scallops on risotto and drizzle with sauce.
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