Scallops And Arugula Risotto Recipe

Begin cooking risotto

In a saucepan, heat 1 tablespoon of olive oil or butter over medium heat. Add 1 cup of Arborio rice and stir to coat the grains.

Add 1/2 cup white wine (optional) and stir until absorbed. Begin adding warm chicken or vegetable stock, 1/2 cup at a time, stirring constantly until absorbed before adding more. Repeat until rice is al dente and creamy (about 18–20 minutes).

Stir in 1/2 cup grated Parmesan cheese. Season with salt and pepper to taste. Remove from heat and set aside, keeping warm.

In a small saucepan over medium-low heat, melt 2 tablespoons of butter. Add the juice of half a lemon and 1 teaspoon lemon zest. Stir and let simmer for a minute, then remove from heat and set aside.

Pat 8 sea scallops dry with a paper towel and season both sides with salt and pepper.

Heat 1 tablespoon of oil in a skillet over high heat. Once hot, place scallops in the skillet and sear 1.5–2 minutes per side until golden brown and just cooked through. Transfer to a plate and drizzle with lemon butter sauce.

In the same skillet, add a drizzle of oil if needed and sauté 1 cup halved cherry tomatoes for 2–3 minutes until slightly softened.

Add 1 heaping cup of fresh arugula and stir until wilted, about 30 seconds. Remove from heat.

Spoon the Parmesan risotto into serving bowls. Top with the sautéed tomato and arugula mixture.

Place seared scallops on top. Spoon additional lemon butter over the scallops.

Garnish with shaved Asiago cheese and serve immediately.