Scallop risotto
The secret to this dish is to make sure you put your scallops into a sizzling hot pan to get that perfect caramelised sear.
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
- 4½ cups chicken stock
- ¼ cup olive oil, divided
- 2 tablespoons unsalted butter, divided
- 350g leeks, white and light green parts only, diced (about 2½ cups)
- 2 garlic cloves, minced
- 1½ cups uncooked Arborio rice
- 3 thyme sprigs
- ¾ cup dry white wine
- 2 teaspoons salt, divided
- 85g parmesan cheese, grated
- 1½ teaspoons lemon zest plus 1 tsp. fresh juice (from 1 lemon)
- 16 scallops, patted dry
- 2 teaspoons chopped fresh tarragon
How do I make it?
- Heat chicken stock in a saucepan over medium-high until steaming but not boiling; reduce heat to low to keep warm.
- Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a medium saucepan over medium-high. Add leeks and garlic; cook, stirring often, until tender, 5 to 7 minutes. Stir in rice and thyme; cook, stirring until coated, 1 to 2 minutes. Add wine; cook, stirring constantly, until absorbed, about 1 minute. Add 2 cups of the warm stock and 1 teaspoon of the salt to rice mixture. Cook, stirring often, with a wooden spoon or rubber spatula, until almost absorbed, about 10 minutes. Continue adding remaining warm stock, about 1 cup at a time, stirring constantly until most of the liquid has absorbed between additions, about 25 minutes total. Rice should be tender and saucy. Remove and discard thyme.
- Remove from heat, and stir in parmesan, lemon zest, lemon juice, and remaining 1 tablespoon butter. Set aside.
- Heat remaining 2 tablespoons oil in a large cast-iron or stainless steel frying pan over high heat. Sprinkle scallops with remaining 1 teaspoon salt, and place in hot oil, leaving space between each one. Using a spatula, press each scallop lightly to ensure good contact with pan. Cook scallops until well browned, 1 to 2 minutes on each side. Transfer to a plate.
- Stir fresh tarragon into risotto; spoon into 4 shallow bowls. Top with 4 scallops each, and serve immediately.
