Capesante E Risotto Recipe
Pan seared sea scallops, asparagus risotto, lemon butter
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Ingredients
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Ingredients for Capesante e Risotto
Method
Directions for Capesante e Risotto
- 1
Prepare the Risotto
In a medium saucepan, heat the vegetable broth and keep it warm over low heat.
- 2
Sauté Aromatics
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced shallots and garlic, and sauté until translucent, about 2-3 minutes.
- 3
Cook the Rice
Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is slightly toasted. Pour in 1/2 cup of the warm vegetable broth and stir until absorbed.
- 4
Add Asparagus
Continue adding broth, 1/2 cup at a time, stirring frequently. After about 10 minutes, add the chopped asparagus and continue cooking until the rice is creamy and al dente, about 10-15 minutes total.
- 5
Finish the Risotto
Once the rice is cooked, stir in the grated Parmesan cheese, 2 tablespoons of butter, and lemon juice. Season with salt and pepper to taste. Keep warm.
- 6
Cook the Scallops
In a separate skillet, heat the remaining tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Season the sea scallops with salt and pepper. Sear the scallops for 2-3 minutes on each side until golden brown and cooked through.
- 7
