Receta Parmesan Risotto with Seared Scallops
Ingredients
- 1/2 – 3/4 pound large sea scallops
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 3 to 4 cups low-sodium chicken broth
- 4 tablespoons unsalted butter
- 1 medium onion finely chopped
- 1 clove garlic minced
- 1 1/2 cups Arborio rice
- 1 cup dry white wine (Pinot Blanc or Sauvignon Blanc)
- 1/2 cup fresh peas (frozen will work as well, but NOT canned)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan (plus a bit more for serving)
Directions
Rinse scallops to remove any potential grit and drain well. Pat both sides of scallops dry with paper towels.
Heat large skillet over medium heat. Add butter and olive oil into heated skillet and allow butter to melt.
Add scallops to the skillet in a single layer, taking care and leave plenty of room between each scallop. We want to sear them, not steam them. Cook for 3 to 5 minutes and then gently turn scallop with tongs or a small spatula to sear the second side for an additional 3 to 5 minutes or until the scallop is firm to the touch and well-browned.
Remove the scallops from the skillet to a serving platter and keep warm.
Now melt 2 tablespoons of the butter in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
Add the rice and cook, stirring constantly, for 2 minutes.
Add the wine, reduce heat to medium-low, and cook, stirring frequently, until the liquid is absorbed.
Add the broth, 1/2 cup at a time, stirring frequently when you first add it and waiting until it is completely absorbed before adding more. This should take about 30 minutes total. Add the peas when about 10 minutes left to cook.
Remove from heat. Add the salt, pepper, Parmesan, and remaining butter, and stir until the butter melts.
Spoon the risotto onto plates and top with scallops.
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