Seared scallops with lemon caper risotto
Seared Scallops with Lemon-Caper Risotto, Peas, Parsley, and Shallots
This recipe combines creamy risotto with perfectly seared scallops, bright peas, fresh parsley, tangy capers, and aromatic shallots. The dish is finished with a touch of lemon for a vibrant and refreshing flavor.
Ingredients (Serves 4)
For the Seared Scallops:
• 1 lb (450 g) large sea scallops (about 12-16 scallops)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
For the Risotto:
• 1 cup Arborio rice
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 1 large shallots, finely chopped
• 4 cups chicken or vegetable stock, kept warm
• 1 cup frozen or fresh peas
• 2 tablespoons capers, drained
• Zest and juice of 1 lemon, slices for garnish
• ¼ cup chopped fresh parsley, plus more for garnish
• Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Scallops:
• Remove the scallops from the fridge, rinse to remove any granularity, and pat them dry thoroughly with paper towels. Removing as much moisture as possible will ensure a nice sear.
• Season the scallops on both sides with freshly ground black pepper. Let them sit at room temperature while you prepare the risotto. Add salt only moments before you sear.
2. Make the Risotto:
• In a large saucepan or heavy-bottomed skillet, heat 1 tablespoon olive oil and 3 tablespoons butter over medium heat.
• Add the finely chopped shallots and cook until softened and translucent, about 3-4 minutes.
• Stir in the rice, and cook for about 1-2 minutes, stirring constantly, until the rice becomes lightly toasted.
• Begin adding the warm stock, one ladleful at a time, stirring frequently. Allow each ladleful to be absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente (about 18-20 minutes).
• When the risotto is almost done (after about 15 minutes of cooking), stir in the peas.
• Once the risotto is creamy and the rice is cooked, stir in the capers, lemon zest, lemon juice, Parmesan cheese, and chopped parsley. Season with salt and freshly ground black pepper to taste.
• Remove the risotto from heat and cover it to keep warm while you cook the scallops.
3. Sear the Scallops:
• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it just begins to shimmer.
• Add the scallops to the hot skillet in a single layer, making sure not to crowd the pan. Let them sear undisturbed for about 2-3 minutes, until a golden crust forms.
• Turn the scallops over and add 2 tablespoons of butter to the skillet. Cook for another 2-3 minutes, using a spoon to baste the scallops with the melted butter. The scallops should be opaque in the center but still tender.
• Remove the scallops from the skillet and set them aside on a plate.
4. Assemble the Dish:
• Spoon a generous serving of the risotto onto warm plates.
• Arrange 5-6 seared scallops on top of each portion of risotto.
• Garnish with a sprinkle of fresh parsley and a light drizzle of olive oil, if desired.
• Serve immediately with extra lemon wedges on the side for a burst of freshness.