Diver Scallop Recipe
pinenut, preserved lemon risotto, rosemary embers
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Ingredients
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For the Diver Scallop
For the Pinenut, Preserved Lemon Risotto
For the Rosemary Embers
Method
For the Diver Scallop
- 1
- 2
For the Pinenut, Preserved Lemon Risotto
- 3
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.
- 4
Sauté Aromatics
In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the finely chopped shallots and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.
- 5
Toast the Rice
Add the Arborio rice to the saucepan and stir for 1-2 minutes until the rice is slightly translucent.
- 6
Add Wine
Pour in the dry white wine and stir until it has mostly evaporated.
- 7
Cook the Risotto
Gradually add the warm vegetable broth, one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 8
Finish the Risotto
Stir in the preserved lemon, toasted pine nuts, grated Parmesan cheese, the remaining tablespoon of butter, and chopped parsley. Adjust seasoning with salt and pepper to taste.