Hello, lovely readers!
Today, I’m thrilled to share a dish that’s perfect for an elegant evening at home: Pan-Seared Scallops with Lemon Butter and Asparagus Risotto. This recipe brings together the tender, juicy flavors of freshly seared scallops with the creamy, comforting textures of a well-made risotto. Trust me, it’s an absolute dream for your taste buds.
As you may know, I adore cooking with a wide variety of ingredients and playing around with different flavors. I thought, what better way to highlight the delicate nature of scallops than pairing them with a bright, zesty lemon butter sauce and a rich, hearty asparagus risotto? It’s a match made in culinary heaven!
To be honest, scallops might seem a bit intimidating to cook, but they’re actually pretty straightforward once you get the hang of it. The key is to make sure they’re as dry as possible before searing them – this way, you get that perfect golden crust on each side. The lemon butter sauce adds a beautiful, citrusy brightness that complements the natural sweetness of the scallops.
The risotto, on the other hand, is a labor of love. It’s all about patience and letting each ladleful of stock absorb fully into the rice. The result is a creamy, melt-in-your-mouth texture that’s utterly satisfying. Plus, the addition of asparagus not only adds a lovely crunch but also a pop of vibrant green that makes the dish look as good as it tastes.
Here’s how you can bring this elegant dish to your table:
**Ingredients:**
– 12 large sea scallops
– 2 tablespoons olive oil
– 3 tablespoons unsalted butter
– 1 lemon, juiced and zested
– 1 cup Arborio rice
– 1/2 cup dry white wine
– 4 cups chicken or vegetable stock
– 1 cup grated Parmesan cheese
– 1 bunch asparagus, trimmed and cut into 1-inch pieces
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– Salt and pepper, to taste
**Method:**
1. **Prepare the Stock**: In a medium saucepan, bring the chicken or vegetable stock to a simmer. Keep warm.
2. **Cook the Asparagus**: In a large saucepan, bring water to a boil. Add the asparagus pieces and blanch for 2-3 minutes until just tender. Drain and set aside.
3. **Sauté Aromatics**: In the same saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute.
4. **Cook the Rice**: Add the Arborio rice to the saucepan and stir for 2-3 minutes until the edges of the rice grains become translucent. Pour in the white wine, stirring constantly, until fully absorbed.
5. **Make the Risotto**: Begin adding the warm stock, one ladleful at a time, to the rice. Stir constantly until each ladleful is absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and cooked al dente.
6. **Finish the Risotto**: Stir in the cooked asparagus, lemon zest, and grated Parmesan cheese. Season with salt and pepper to taste. Keep warm.
7. **Prepare the Scallops**: Pat the scallops dry with a paper towel and season with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until the butter is melted and bubbling.
8. **Sear the Scallops**: Add the scallops to the skillet, making sure not to overcrowd the pan. Sear for 2-3 minutes on each side until they develop a golden-brown crust and are opaque in the center. Remove scallops from the skillet and set aside.
9. **Make the Lemon Butter Sauce**: In the same skillet, add the remaining 2 tablespoons of butter and the lemon juice. Cook for 1-2 minutes until the butter is melted and the sauce is warmed through. Remove from heat.
10. **Plate the Dish**: Spoon a generous portion of asparagus risotto onto each plate, top with scallops, and drizzle with the lemon butter sauce. Garnish with chopped fresh parsley.
11. **Serve Immediately**: Enjoy this elegant dish while hot.
I hope you enjoy creating and savoring this dish as much as I did! It’s perfect for a romantic dinner, a special celebration, or just because you deserve a little gourmet treat. Don’t hesitate to share your photos and stories if you give this recipe a go – I’d love to see your culinary creations.
Happy cooking, dear friends!
– Al
Ingredients
– 12 large sea scallops
– 2 tablespoons olive oil
– 3 tablespoons unsalted butter
– 1 lemon, juiced and zested
– 1 cup Arborio rice
– 1/2 cup dry white wine
– 4 cups chicken or vegetable stock
– 1 cup grated Parmesan cheese
– 1 bunch asparagus, trimmed and cut into 1-inch pieces
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– Salt and pepper, to taste
Method
1. **Prepare the Stock**: In a medium saucepan, bring the chicken or vegetable stock to a simmer. Keep warm.
2. **Cook the Asparagus**: In a large saucepan, bring water to a boil. Add the asparagus pieces and blanch for 2-3 minutes until just tender. Drain and set aside.
3. **Sauté Aromatics**: In the same saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute.
4. **Cook the Rice**: Add the Arborio rice to the saucepan and stir for 2-3 minutes until the edges of the rice grains become translucent. Pour in the white wine, stirring constantly, until fully absorbed.
5. **Make the Risotto**: Begin adding the warm stock, one ladleful at a time, to the rice. Stir constantly until each ladleful is absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and cooked al dente.
6. **Finish the Risotto**: Stir in the cooked asparagus, lemon zest, and grated Parmesan cheese. Season with salt and pepper to taste. Keep warm.
7. **Prepare the Scallops**: Pat the scallops dry with a paper towel and season with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until the butter is melted and bubbling.
8. **Sear the Scallops**: Add the scallops to the skillet, making sure not to overcrowd the pan. Sear for 2-3 minutes on each side until they develop a golden-brown crust and are opaque in the center. Remove scallops from the skillet and set aside.
9. **Make the Lemon Butter Sauce**: In the same skillet, add the remaining 2 tablespoons of butter and the lemon juice. Cook for 1-2 minutes until the butter is melted and the sauce is warmed through. Remove from heat.
10. **Plate the Dish**: Spoon a generous portion of asparagus risotto onto each plate, top with scallops, and drizzle with the lemon butter sauce. Garnish with chopped fresh parsley.
11. **Serve Immediately**: Enjoy this elegant dish while hot.
