A delightful dish combining white wine and lemon juice to create a bright sauce for scallops served on a creamy risotto. This recipe highlights the perfect blend of flavors for seafood lovers.
1: Melt butter in a pot over medium heat.
2: Add rice and stir to coat, toasting for 1-2 minutes.
3: Gradually add wine, stirring until absorbed.
4: Slowly add chicken broth, 1/2 cup at a time, letting liquid absorb before adding more.
5: Stir frequently for 25-30 minutes until rice is creamy and tender.
6: Season with salt and pepper. Remove from heat and stir in parmesan. Taste and adjust seasoning.
7: Pat scallops dry, salt both sides.
8: In a pan, melt butter over medium-high heat.
9: Cook scallops for 3 minutes until golden, flip and cook 2 more minutes.
10: Add white wine and lemon juice, letting the sauce reduce by half.
11: Tilt pan to submerge scallops. Season with salt and pepper. Scallops should be opaque inside.
12: Serve risotto topped with scallops and sauce. Pair with remaining wine.
