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Pan-Seared Scallops with Herb Butter and Creamy Risotto
Created by: Howcan Team
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh tarragon
- 1/4 cup olive oil
- 1 1/2 pounds sea scallops
- Salt and pepper to taste
- 2 tablespoons lemon juice
Instructions
- In a medium saucepan, bring the broth to a simmer over medium heat.
- In a separate large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the Arborio rice and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.
- Add a ladleful of the hot broth to the rice and cook, stirring constantly, until the liquid is absorbed. Continue adding the broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Cook for about 20 minutes until the rice is creamy and tender.
- Stir in the grated Parmesan cheese and 2 tablespoons of the chopped herbs. Season with salt and pepper to taste. Keep warm while preparing the scallops.
- In a small bowl, combine the remaining chopped herbs with the softened unsalted butter. Mix well to create the herb butter.
- Pat the sea scallops dry with paper towels and season both sides with salt and pepper.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the scallops to the skillet and cook for 2-3 minutes on each side until golden brown and slightly caramelized.
- Add the lemon juice to the skillet and swirl in the herb butter until melted and the scallops are coated with the sauce.
- To serve, spoon the creamy risotto onto plates and top with the pan-seared scallops. Drizzle any remaining herb butter sauce over the scallops. Garnish with additional chopped herbs if desired. Enjoy!
The history of Pan-Seared Scallops with Herb Butter served over creamy risotto is a tale of culinary fusion and innovation. This dish combines the delicate flavors of perfectly seared scallops with the rich creaminess of risotto, creating a harmonious marriage of land and sea. Originating in the coastal regions of Italy, where fresh seafood and creamy risotto are culinary staples, this dish has evolved to become a favorite in high-end restaurants worldwide. Renowned chefs like Gordon Ramsay and Thomas Keller have put their own spin on this classic dish, elevating it to new heights of gastronomic delight. The key to a perfect Pan-Seared Scallops with Herb Butter over creamy risotto lies in the quality of the ingredients and the precise execution of the cooking process. The scallops must be fresh and expertly seared to a golden brown, while the risotto should be creamy yet al dente, infused with flavors of shallots, white wine, and Parmesan cheese. For the best version of this dish, one must seek out restaurants with access to fresh, high-quality scallops and a chef with a deft hand at crafting creamy risotto. Alternatively, home cooks can recreate this dish by sourcing fresh, dry-packed scallops and taking the time to slowly stir the risotto to creamy perfection. Whether enjoyed in a Michelin-starred restaurant or lovingly prepared at home, Pan-Seared Scallops with Herb Butter over creamy risotto is a culinary delight that never fails to impress.
45 min
4
450 calories
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