Lemon Saffron Risotto with Seared Scallops

Lemon Saffron Risotto with Seared Scallops

This delicious Lemon Saffron Risotto paired with juicy seared scallops is an elegant dish that’s sure to impress. The creamy, citrus-infused risotto beautifully complements the sweet, tender scallops for a delightful dining experience.

Ingredients:

• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 1/2 teaspoon saffron threads
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese
• 1 pound large scallops
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. In a small pot, warm the broth and dissolve saffron threads in it. Keep it on a low simmer.
2. In a large pan, heat olive oil over medium heat. Add onion and sauté until translucent.
3. Add Arborio rice to the pan and toast it for 1-2 minutes, stirring frequently.
4. Pour in white wine and stir until absorbed.
5. Add a ladleful of warm broth to the rice, stirring constantly until absorbed. Continue adding broth, one ladleful at a time, allowing each to be absorbed before adding the next, until the rice is creamy and cooked al dente, about 18-20 minutes.
6. Stir in lemon zest, juice, and Parmesan cheese. Season with salt and pepper.
7. In a separate pan, heat butter over high heat. Season scallops with salt and pepper and sear for 2-3 minutes on each side until golden brown.
8. Serve the risotto topped with seared scallops. Garnish with fresh parsley.