Scallops Recipe

Searing the Scallops

Heat olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until they are golden brown and cooked through. Remove from heat and set aside.

Cooking the Risotto

In a saucepan, heat the broth and keep it warm. In a separate pan, melt butter and sauté shallots and garlic until translucent. Add the Arborio rice and toast for 1-2 minutes. Pour in the white wine and stir until absorbed. Gradually add the warm broth, one ladle at a time, stirring frequently until the rice is creamy and al dente, about 18-20 minutes. Stir in lemon zest, lemon juice, Parmesan cheese, salt, and pepper to taste.

Mixing the Salad

In a bowl, combine sliced fennel and arugula. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to combine.

Plating the Dish

On a plate, serve a scoop of lemon risotto, top with seared scallops, and serve the fennel salad on the side.