Lemon risotto with seared scallops



12 large scallops

2 tablespoons extra-virgin olive oil

Lemon risotto

1 tablespoon extra-virgin olive oil

1/4 cup butter

2 shallots, finely chopped

1 onion, finely chopped

2 cloves garlic, minced

2 cups Arborio rice

2 cups white wine

4 cups chicken stock

1/2 cup lemon zest

1/2 cup Parmesan cheese, grated

1 tablespoon mascarpone cheese (optional)

Coarse salt and cracked black pepper


In large skillet, heat olive oil and 1 tablespoon butter on medium to low heat. Sauté shallots and onion 5 minutes, then add garlic and cook 1 minute. Add rice and cook another 2 minutes. Add wine and stir until evaporated. Stir in 1 cup of stock at a time. As each cup of liquid evaporates, add the next one (do not wait for it to be dry) and keep at a low boil. Add lemon zest and cook approximately 20 minutes stirring occasionally. Add Parmesan, mascarpone, remaining butter and season with salt and pepper.

For scallops, heat pan to a medium to high heat. Pat scallops dry and sprinkle with salt and pepper. Add oil and scallops to pan and cook for 1-2 minutes each side. Place scallops on risotto and serve.