For the Parmesan Risotto
- 1 1/2 cups Arborio rice
- 7–8 cups chicken broth
- 1 small yellow onion, diced
- 1 garlic clove, minced
- 1/2 cup dry white wine
- 1/2 cup parmesan cheese, freshly grated
- 2 tablespoons unsalted butter
- Salt to taste
For the Lemon Chive Butter Seared Scallops
- 1 lb jumbo scallops (about 8–10 scallops)
- 2 tablespoons extra virgin olive oil or grapeseed oil
- 3 tablespoons unsalted butter
- 1/2 tablespoon lemon juice
- 2 tablespoons dry white wine
- 1 tablespoon fresh chives, thinly sliced
For the Risotto
- Pour broth into a medium sized pot. Heat up and keep warm on the stove.
- In a large skillet, melt butter over medium heat. Add onion and sweat until softened and somewhat see through, about 6-7 minutes. Add garlic and cook 1 more minute, until fragrant. Pour in wine and scrape up any browned bits on the bottom of the pan.
- Add the Arborio rice and stir to combine. Toast the rice in the pot for about 5 minutes, stirring occasionally.
- Add warmed chicken broth 1/2 cup at a time. Cook each time, stirring frequently, until all the liquid is absorbed. When rice seems almost dry, add another 1/2 cup. To ensure maximum creaminess, while stirring slightly beat the rice against the sides of the pot to help release the starches (aka smash stirring).
- Continue cooking for about 20 -25 minutes, adding chicken broth as you go, until rice is tender but with a little bit of a bite. (Start taste testing the rice after about 15 minutes to determine how tender it is).
- Remove pan from heat. Stir in butter, parmesan, and salt to taste. Serve immediately as risotto thickens as it sits, loosing its creaminess.
For the Lemon Chive Butter Seared Scallops.
- Remove the side muscle from the scallops if any is left. Pat scallops dry as much as possible. The drier the better!
- Heat oil in a large, non stick skillet. Sprinkle scallops with a little salt and once the pan is sizzling hot, add them to the pan. Shake the pan gently to keep them from sticking and tearing. Cook 3-4 minutes. Flip scallops over and cook 1-2 minutes. They should have a golden brown crust on their tops and bottoms with an opaque middle. Once done, set on a paper towel to soak up any excess oil.
- Working quickly, melt butter in the same pan. Whisk in lemon juice, white wine, and chives, cooking until mixed and warmed through. Season with salt to taste.
- Plate scallops and drizzle with pan sauce. Serve immediately.
Before starting the risotto, make sure you have everything ready to go! You don’t want to be running for more chicken broth half way through cooking with this dish.
To serve the scallops and the risotto at the same time without the scallops cooling or the risotto firming up, dry your scallops before starting the risotto. Then, start searing your scallops after cooking the risotto for around 18 minutes.
For some greenery, I added some freshly made kale chips. A simple mix of greens with a vinaigrette would also work well!