Seared Scallops & Lemon Risotto Recipe

Prepare the Risotto

In a medium saucepan, bring the chicken broth to a simmer and keep warm. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallot and garlic, and sauté until translucent, about 2-3 minutes. Stir in the Arborio rice and cook for another minute, allowing it to absorb the flavors.

Cook the Risotto

Pour in the white wine and stir until absorbed. Gradually add the warm chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

Finish the Risotto

Stir in the lemon zest, lemon juice, thyme, Parmesan cheese, and 2 tablespoons of butter. Season with salt and pepper to taste. Keep warm.

Grill the Asparagus

While the risotto is cooking, toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Grill on a medium-high heat grill for about 5-7 minutes until tender and slightly charred. Remove from heat and keep warm.

Sear the Scallops

In another skillet, heat the remaining tablespoon of olive oil and 2 tablespoons of butter over high heat until hot. Season the scallops with salt and pepper. Sear the scallops for about 2-3 minutes on each side until golden brown and cooked through. Do not overcrowd the pan.

Plate the Dish

To serve, spoon the creamy lemon thyme risotto onto plates, top with seared scallops and arrange grilled asparagus on the side. Garnish with extra thyme or lemon zest if desired.