Lemon Saffron Risotto with Seared Scallops

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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.