Risotto with scallops

Instructions

Put olive oil in a large pan or saucepan.
Heat the broth in a separate pot.
Fry the onion and leek on low heat until the onion is soft and shiny.
Add the rice and let it cook until the rice grains are shiny.
Add the wine and lower the heat. From now on it is important to stir constantly.
Add broth, a little at a time while stirring constantly.
Taste the rice; when it still has some bite, it's time for the next step.
Add peas, lemon zest and lemon juice.
Add parmesan and stir, making sure the risotto does not get stodgy.
Finish with butter; I use a generous knob.
Season with salt and pepper.
Place the risotto on a plate and shake it gently so that the risotto is nicely distributed on the plate.
Pat the scallops thoroughly dry with kitchen paper and season with salt. Sear them in a very hot pan with a little oil and butter for 1 to 2 minutes per side without moving them.
Add the scallops and serve!

Notes

Tips: Sear the scallops in a separate, very hot pan just before serving. Give them only 1 minute per side. They go into the risotto at the very end. Dry the scallops thoroughly before searing. Moisture makes them steam instead of caramelise.

Storage: Seafood risotto should be eaten immediately. The risotto itself can be reheated the next day, but the scallops should be seared fresh.

Variations: Swap the scallops for langoustines or large prawns for an equally luxurious dish.

Ingredients

Instructions

Notes

Nutrition per serving