Creamy Risotto with Seasonal Asparagus and Buttery Seared Scallops, Finished with Lemon Zest
Imagine sitting by the seaside, the air tinged with salt, and a plate of creamy, luxurious risotto in front of you. This isn't just any risotto—it's a perfect blend of tender, buttery scallops, fresh, crisp asparagus, and the bright zest of lemon, all coming together in a dish that's as refreshing as it is comforting.
This Scallop Risotto with Lemon & Asparagus is a celebration of spring, combining the fresh produce of the season with the opulence of seafood. It's a dish that's perfect for a quiet dinner at home or for impressing guests at a gathering. Let's dive into the recipe that's sure to become a favorite.
Ingredients:
- Arborio rice
- Fresh Wild-dry Sea Scallops
- Asparagus spears
- Chicken or vegetable broth
- White wine
- Onion
- Garlic
- Parmesan cheese
- Butter
- Olive oil
- Lemon (zest and juice)
- Salt and pepper
- Fresh parsley (optional, for garnish)
Instructions:
1. Prep the Ingredients: Start by trimming the asparagus and cutting it into bite-sized pieces. Finely chop the onion and mince the garlic. Zest the lemon and set aside the zest for later; you'll use the juice as well.
2. Cook the Asparagus: Blanch the asparagus pieces in boiling water for about 2-3 minutes until they are bright green and tender-crisp. Drain and plunge into ice water to stop the cooking process. This preserves their vibrant color and crisp texture.
3. Sear the Scallops: Pat the scallops dry with paper towels and season with salt and pepper. Heat a tablespoon of butter and a splash of olive oil in a pan over medium-high heat. Place the scallops in the pan, and sear them for about 1-2 minutes on each side until they have a golden crust. Remove from the pan and set aside.
4. Make the Risotto: In the same pan, add a bit more olive oil and sauté the onion until translucent. Add the garlic and Arborio rice, stirring until the rice is well-coated and starts to turn translucent. Pour in the white wine, stirring continuously until the wine is mostly absorbed. Add the broth, one ladle at a time, continuing to stir often. Wait until each addition is almost fully absorbed before adding the next. This process should take about 18-20 minutes, and the rice should be creamy and just tender.
5. Combine and Finish: Stir in the blanched asparagus, half of the lemon zest, and a generous squeeze of lemon juice. Add a knob of butter and the grated Parmesan cheese, stirring until the risotto is creamy and rich. Adjust the seasoning with salt and pepper.
6. Serve: Spoon the risotto into bowls, top each with seared scallops, sprinkle with the remaining lemon zest, and garnish with fresh parsley if using. Serve immediately.
This Scallop Risotto with Lemon & Asparagus not only promises a delightful eating experience but also brings a piece of the ocean's bounty to your table with elegance and flair. Whether it's a special occasion or a simple weeknight dinner, this dish is sure to impress with its combination of simple ingredients and sophisticated flavors. Enjoy the process of cooking this meal as much as you will enjoy eating it!
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