Italian · medium
Seared Scallops with Lemon Risotto
Restaurant-quality seared scallops over creamy lemon risotto.
- 40 min
- Total
- 4
- Serves
- $24.50
- Est. cost
- 480
- Cal/serving
Dietary, as tagged
- Gluten-free
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Large Sea Scallops1 lb
- Arborio Rice1 1/2 cups
- Chicken Broth4 cups warm
- Dry White Wine1/2 cup
- Lemon1 large
- Parmesan1/2 cup grated
- Butter3 tbsp
- Shallot1 medium
- Olive Oil2 tbsp
Method
- 01
Pat scallops very dry with paper towels (critical for a good sear).
- 02
Start risotto: saute diced shallot in butter 2 minutes. Add rice, stir 1 minute. Add wine, stir until absorbed.
- 03
Add warm broth one ladle at a time, stirring frequently, until rice is creamy and al dente (about 18 minutes).
- 04
Stir in parmesan, lemon zest, and lemon juice.
- 05
Sear scallops in olive oil over high heat 2 minutes per side until golden crust forms. Serve over risotto.
- 480
- Calories
- 28g
- Protein
- 42g
- Carbs
- 20g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
