Seared Scallops with Lemon-Herb Risotto

Ingredients

• 1 lb sea scallops
• 1.5 cup arborio rice
• 4 cup low sodium chicken broth
• 0.5 cup white wine
• 3 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 tbsp garlic-infused oil
• 2 tbsp fresh chives
• 2 tbsp parsley
• 0.5 cup grana padano cheese
• 1 tbsp lemon juice
• 1 tsp lemon peel
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp fresh basil
• 1 tsp fresh thyme leaves

Instructions

1. 1Heat 2 tbsp extra virgin olive oil and Garlic-Infused Oil in a pot over medium heat. Add arborio rice and toast for 2 minutes, stirring constantly. Deglaze with white wine, stirring until completely absorbed.
2. 2Gradually add warm chicken broth to the rice, 0.5 cup at a time. Stir continuously, allowing each addition to be absorbed before adding the next. Continue for approximately 20-25 minutes, until the rice is creamy and al dente. Stir in 1 tbsp unsalted butter, Parmesan cheese, lemon peel, chives, parsley, thyme, salt, and pepper.
3. 3While the risotto cooks, prepare the scallops. Pat the sea scallops very dry with paper towels. Season them generously with salt and pepper.
4. 4Heat 1 tbsp extra virgin olive oil and 1 tbsp unsalted butter in a separate large skillet over medium-high heat until the butter is melted and shimmering.
5. 5Add the seasoned scallops to the hot skillet in a single layer, ensuring not to overcrowd the pan. Sear for 1.5-2 minutes per side until they develop a deep golden-brown crust and are caramelized. Finish the scallops by drizzling with lemon juice.
6. 6To serve, spoon the creamy lemon-herb risotto onto individual plates. Arrange the perfectly seared scallops on top of the risotto.
7. 7Garnish each serving with fresh chopped basil before presenting.