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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Risotto
In a medium saucepan, bring chicken broth to a simmer. In another pot, heat olive oil and 2 tablespoons of butter over medium heat. Add shallots and garlic, sauté until translucent. Add Arborio rice, stirring for a minute. Pour in the white wine and cook until absorbed. Gradually add warm chicken broth, one ladle at a time, stirring constantly until the rice is creamy and cooked al dente. Stir in Parmesan cheese, remaining butter, and chopped parsley. Season with salt and black pepper.
- 2
Crispy Prosciutto
Preheat the oven to 400°F (200°C). Arrange prosciutto slices on a baking sheet in a single layer. Bake for about 10 minutes until crispy. Remove from the oven and let cool.
- 3
Pan-Seared Scallops
Pat the scallops dry with paper towels and season with salt and pepper. In a skillet, heat 2 tablespoons of butter over high heat. Once the butter is hot and bubbling, add the scallops. Sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat.
- 4
Plate the Dish
On a plate, serve a generous scoop of Parmesan risotto, top with seared scallops, and garnish with crispy prosciutto. Add a sprinkle of fresh parsley for color.
