Description
A creamy and flavorful Parmesan, Thyme & Lemon Risotto paired perfectly with seared scallops, combining citrusy brightness and herbaceous depth for an elegant yet comforting dish.
Ingredients
Scale
Risotto
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 2 shallots, very thinly sliced
- 2 cups of arborio rice
- 2 teaspoons of salt
- 2 cups of white wine (pinot grigio recommended)
- 5 cups of chicken broth
- 1/2 cup of lemon juice (juice of about two lemons)
- 1 1/2 tablespoons of fresh thyme, plus more for garnish
- 1 1/2 cups of shredded parmesan
Seared Scallops
- 2 tablespoons of butter
- 2 tablespoons of oil
- Salt, to taste
- Pepper, to taste
- 12 medium sized scallops
Instructions
- Sauté Shallots: Set a deep, large frying pan over medium heat and add the olive oil and butter. When the butter is melted, add the thinly sliced shallots and cook for two to three minutes until softened, releasing their sweet aroma.
- Toast Rice: Add the arborio rice to the pan and continuously stir for an additional two minutes to lightly toast the grains, enhancing their nutty flavor and preparing them for liquid absorption.
- Add Wine and Salt: Stir in the salt and white wine, then increase the heat to medium-high. Continue stirring until most of the wine is absorbed by the rice, incorporating the acidity and depth of the wine into the dish.
- Cook Risotto with Broth: Gradually add the chicken broth in 1/2 cup increments, stirring continuously and allowing the rice to absorb the liquid before adding more. Repeat until the full five cups are incorporated and the rice is creamy yet tender.
- Finish Risotto: Remove the risotto from the heat and stir in the fresh lemon juice, thyme, and shredded parmesan until fully combined, which adds brightness, herbaceous notes, and richness.
- Prepare Scallops: Pat scallops dry with paper towels to remove excess moisture. Season each scallop lightly with salt and pepper. Heat butter and oil in a large frying pan over medium-high heat until the butter begins to sizzle.
- Sear Scallops: Place scallops seasoned side down in the hot pan and cook undisturbed for two minutes to form a golden crust. Meanwhile, season the uncooked side with salt and pepper. Flip and cook for an additional minute until scallops are opaque and slightly firm to touch.
- Serve: Plate the creamy risotto and arrange the seared scallops on top or alongside. Garnish with extra thyme if desired. Serve immediately to enjoy the perfect contrast of textures and flavors.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Be sure to dry scallops thoroughly to ensure a good sear and avoid steaming.
- Adjust salt to taste, especially considering the saltiness of the parmesan cheese.
- Use fresh thyme for best flavor; dried can be used but reduce quantity by half.
- Stirring continuously helps release the rice’s starch, resulting in a creamy texture.
- Use fresh lemon juice rather than bottled for optimal brightness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Simmering, Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1/4 total prepared dish)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 860 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 110 mg
Keywords: Risotto, Seared Scallops, Parmesan Risotto, Lemon Thyme Risotto, Italian Dinner, Seafood Risotto
