Lemon Risotto With Pan Seared Scallops And Pea Shoots
For a taste of both land and sea. Plump pan-seared sea scallops over a light-yet-savory Meyer lemon and white wine risotto give balance to the fresh coastal flavors on the plate. You'll be...
Ingredients
- SEA SCALLOPS, THAWED 1 LB.
- WFF FROZEN PEAS, THAWED 1 CUP
- 2 Tbsp. Olive Oil
- 1 Tbsp. Butter
- 1 Meyer Lemon, thinly sliced
- 2 oz. Pea Shoots or Micro Greens
- 1 Cup Arborio rice
- 4 Cups Low-Sodium Chicken Broth
- 1 Cup Water
- 1 Cup Dry White Wine
- 4 Tbsp. Butter, divided
- 1 Small Onion, minced
- ½ Cup Grated Parmesan Cheese
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