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Seared Scallops With Asparagus Risotto

Ingredients

  • 3 tbsp extra virgin olive oil
  • 6 cups vegetable stock
  • 3 tbsp butter
  • 1 shallot diced
  • Kosher salt and pepper
  • 3/4 cup arborio rice
  • 1/3 cup dry white wine
  • 8 oz thin asparagus
  • 1/4 cup grated parmesan plus more for serving
  • 1 lemon, zest and juice
  • 10 sea scallops, patted dry
  • 3 tbsp chopped fresh chives

Instructions

  1. Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.

  2. Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.

  3. Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes.

  4. While the rice cooks, trim the asparagus and cut the stalks into 3/4-inch pieces.

  5. Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper.

  6. Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.

  7. Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.