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Lemon Scallop Risotto

Lemon Scallop Risotto
Servings: 4
Description

This Italian style lemon scallop risotto is light and delicious in summer and equally at home as a warm bowl of comfort in the winter. This is a special dish that would make a lovely Christmas eve seafood dinner or a beautiful dish for a pink themed bridal shower.

This dish was inspired by the popularity of my other Italian scallop recipe, Scallops Vongole, and pairs well with this crisp Apple Fennel salad. If you'd like some warm bread with your scallop risotto, try my fast No-Knead Rosemary Bread recipe too!

This dish was created by Sabrina Currie at West Coast Kitchen Garden.  For more detailed step by step instructions, with cooking tips, substitutions and more, check our her original recipe.

Ingredients
  • 3 tbsp Butter
  • 1 cup Scallions (one bunch of green onions, white parts used to sauté at beginning, green parts to garnish at the end.)
  • 2 cloves Garlic peeled and minced
  • 1 Lemon zested and then juiced.
  • 1.5 cup Arborio rice
  • 4 cup Chicken stock
  • 1 cup Grated Parmesan 4-6 oz
  • 2 lb Swimming scallops (keep frozen until ready to cook and quickly rinse off excess sea water glaze right before adding to pan. 2 lb's is about 4 cups)
  • 0.5 cup Parsley finely chopped
  • Salt and Pepper to taste
Instructions
  1. 1
    Place stock in a pot on the stove and heat to a simmer. Keep it at a low simmer throughout making the risotto.
  2. 2
    Using a large saucepan that has a lid, heat butter on low heat and add the sliced white parts of green onions and minced garlic. Sauté until translucent and then add rice, stirring until grains are lightly coated with butter. Add 1 tablespoon lemon juice, stir and continue to next steps with heat on low.
  3. 3

    Using a ladle, add 1-2 scoops of hot stock to rice and stir through. Stir frequently until liquid is absorbed before adding more stock. Continue stirring and adding stock for about 15-20 minutes and then taste to test if rice is cooked. If not, continue adding stock and stirring until it is al dente (firm but fully cooked).

    If you run out of stock while cooking, you can use hot water to finish.
     
  4. 4
    Now add in lemon zest, parmesan, remaining green onions and parsley, stir to combine and season with salt and pepper. The risotto should be fairly loose at this point, if it is firming up, add another ladle full of stock and stir.
  5. 5
    Immediately add scallops, stir one more time and cover with a lid. Let cook 3-4 minutes on low heat and then remove from heat. Keep covered and let sit off the heat for 2 more minutes before uncovering and serving.
  6. 6
    Garnish with extra grated parmesan, freshly ground pepper and chopped parsley if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 578kcal
% Daily Value *
Total Fat 19g30%
Saturated Fat 10g50%
Trans Fat 1g
Cholesterol 57mg19%
Sodium 1033mg44%
Potassium 504mg15%
Total Carbohydrate 75g25%
Dietary Fiber 4g16%
Sugars 5g
Protein 26g52%
Vitamin A 1454 IU
Vitamin C 30 mg
Calcium 359 mg
Iron 5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make sure to use a saucepan with relatively high sides that will hold approximately 5 cups of the risotto along with the 4 cups of scallops. If you don't have a lid for your pan, stir so the rice is overtop of the scallops while they cookScallops are done when they start to open. If a few don't open, they are still safe to eat because they are frozen live at sea and are sushi grade. Just pop them open with a knife or a half scallop shell and enjoy.

Read it online: https://wildcatch.ca/recipe/lemon-scallop-risotto/