Pan Seared Sea Scallops With Lemon And White Aspara

Name: Pan Seared Sea Scallops With Lemon And White Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 - 16 Sea Scallops (decide if you want each person to have 1 or 2 scallops each.); Extra virgin olive oil; Salt and Pepper to taste; 2 ounces extra virgin olive oil; 2 Tbs. garlic cloves, minced; 2 Tbs. shallots, minced; 1 cup red onion, diced; 4 cups arborio rice; 2 quarts chicken stock, preheated to be hot and simmering; 1 cup romano cheese, grated; 2 Tbs. sweet basil leaves, chiffonade; 2 Tbs. lemon basil leaves, chiffonade; 2 Tbs. chives, snipped; 2 cups white asparagus, blanched, chilled and cut 1 inch long; 2 lemons, juiced and zest both; 1 Tbs. kosher salt; 2 Tbs. cracked black pepper

Servings: persons

8 - 16 Sea Scallops (decide if you want each person to have 1 or 2 scallops each.)
Extra virgin olive oil
Salt and Pepper to taste
2 ounces extra virgin olive oil
2 Tbs. garlic cloves, minced
2 Tbs. shallots, minced
1 cup red onion, diced
4 cups arborio rice
2 quarts chicken stock, preheated to be hot and simmering
1 cup romano cheese, grated
2 Tbs. sweet basil leaves, chiffonade
2 Tbs. lemon basil leaves, chiffonade
2 Tbs. chives, snipped
2 cups white asparagus, blanched, chilled and cut 1 inch long
2 lemons, juiced and zest both
1 Tbs. kosher salt
2 Tbs. cracked black pepper

1
Sea Scallops:
2
Pan sear sea scallops in extra virgin olive oil, salt and pepper scallops prior to placing in hot pan. Once the scallop is in the pan do not turn it over until it is nice and golden brown.
3
In large sauce pot over medium high heat, saute in olive oil, garlic, shallots, and red onions until translucent. Add arborio rice and cook for 2 min. until rice starts to brown.
4
Once rice starts to brown, ass hot chicken stock 2 cups at a time, stirring lightly. Make sure chicken stock is absorbed before adding the next 2 cups. Repeat this process until all chicken stock is used.
5
The risotto should be creamy and kernels should be al dente.
6
Add romano cheese, sweet basil, lemon basil, chives, white asparagus, lemon juice and zest, stir until herbs are incorporated.
7
Season with salt and pepper.
8
Serve immediately with Sea Scallop on top of Risotto.

1165

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 - 16 Sea Scallops (decide if you want each person to have 1 or 2 scallops each.), Extra virgin olive oil, Salt and Pepper to taste, 2 ounces extra virgin olive oil, and more.

Yes, Pan Seared Sea Scallops With Lemon And White Asparagus Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Seared Sea Scallops With Lemon And White Asparagus Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions