Pan-Seared Scallops With Cabernet Risotto And Lemon Broth
Published November 10, 1998
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
½ cup lemon juice, plus extra for sprinkling
2 teaspoons grated lemon zest
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
3 tablespoons chopped chives
¼ cup olive oil
¼ cup diced leeks, white part only
1 small yellow Spanish onion, peeled and diced
2 cloves garlic, minced
1 cup Calriso or other Arborio rice
3 cups (or more if desired) cabernet sauvignon
3 tablespoons grated Parmesan cheese
1 pound diver scallops, or sea scallops, tough muscles removed
2 teaspoons toasted cracked mustard seeds, for garnish (optional)
Nutritional analysis per serving (4 servings)
2 grams carbs; 2 milligrams cholesterol; 27 calories; 1 gram monosaturated fat; 1 gram fat; 42 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small nonreactive saucepan, combine ½ cup lemon juice and the lemon zest. Place over high heat, and bring to a boil. Immediately remove from the heat. Strain into a clean pan, discarding the zest. Add 3 tablespoons butter to the pan, and place over low heat just until the butter is melted. Remove from heat, and season to taste with salt and pepper. Stir in the chives; keep warm.
- Step 2
In a heavy-bottomed 4-quart saucepan over medium heat, warm 1 tablespoon olive oil. Add the leeks, onion and garlic. Cover the pan and allow the mixture to soften without browning, stirring occasionally, for about 4 minutes. Add the remaining tablespoon butter, and the rice. Saute until the rice is translucent, 2 to 3 minutes.
- Step 3
Reduce the heat to medium-low. Add about ½ cup wine, stirring continuously until the wine is completely absorbed. Add another ½ cup wine, and again stir until it is absorbed. Repeat this process until all the wine is used, a total of 25 to 30 minutes. (The rice will be al dente. For a creamier consistency, add more wine and cook longer.) Add the Parmesan cheese, and salt and pepper to taste. Cover, and keep warm.
- Step 4
In a large nonreactive saute pan over high heat, heat the remaining olive oil until sizzling. Season the scallops with salt and pepper to taste, and add to pan. Sear until golden brown on both sides, about 5 minutes. Remove from pan, and sprinkle with a little lemon juice.
- Step 5
To serve, spoon or mold risotto in the center of 4 serving plates or soup bowls. Arrange scallops in the center of the risotto. Spoon 2 to 3 tablespoons of the lemon broth around the risotto. If desired, sprinkle each plate with ½ teaspoon toasted cracked mustard seeds.
Private Notes
Comments
be very careful when adding lemon at the end, 1 tablespoon is more than enough. Great recipe though.
Perhaps it was the Crabernet (though it was very good on its own), but the risotto was bitter. I'll try again, but half wine / half vegetable broth. The lemon broth is a bit too intense (perhaps lemon to butter ratio should be different) for my taste.
This was really tasty, but maybe a little too savory. Next time I make it I may use some broth or water and reduce the amount of wine.
be very careful when adding lemon at the end, 1 tablespoon is more than enough. Great recipe though.