Seared Scallops on Lemon Risotto

Scallops on a bed of risotto on a yellow plate.

Seared Scallops on Lemon Risotto

Perfectly seared scallops rest atop a lemon spinach risotto. This is so easy, but is restaurant quality. Easy enough for a weeknight, but perfect for a special occasion.

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 546kcal

Ingredients

Scallops

1 ½ pounds scallops around 4 per person, if large
1 tablespoon extra virgin olive oil
salt and pepper

Lemon Spinach Risotto

5 ½ cups vegetable broth
2 cup arborio rice
salt and black pepper
2 lemons one zested, one cut into wedges
5 ounces baby spinach

To Serve

Parmesan cheese freshly shaved or grated

Instructions

Risotto

Add the stock to a medium saucepan and bring to a boil over medium-high heat. Then reduce the heat and let it simmer.
In another saucepan heat the oil over medium-high heat. When it's hot, add the rice and stir to coat the rice. Cook for about a minute or so, or until the outside edges become a little transparent.
Then add the stock a cup or two at a time. Stirring frequently until the stock is absorbed. Continue this until all the stock has been used and the rice is tender.
Season with salt and pepper and keep warm.

Scallops.

Place a frying pan over high heat and heat the oil. Pat the scallops dry and season with salt and pepper.
When the oil is shimmering, add the scallops and cook for about a minute on each side or until seared.

To serve.

Stir the spinach and lemon zest into the risotto and divide it among 4 plates.
Top with the scallops.
Serve with lemon wedges and Parmesan cheese.

Notes

Use could use arugula for a more peppery bite to the risotto.

The risotto is also good as a side dish with seared salmon or roasted chicken.

Nutrition