Scallops with Garlic and Lemon Risotto
Try this simple yet perfectly balanced risotto topped with juicy pan-seared scallops and a generous amount of parmesan Pair with our Reserve Chardonnay.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rodneystrong.com.
Cooking tools:
- Ladle
- Grater
- Saute pan
- Nonstick skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Wooden spoon
- Paper towel
- Serving bowl
Ingredients
- 6 large dry scallops, or thawed if frozen
- 1 medium sized shallot finely diced
- 1 tbsp minced garlic
- 1/4 cup fresh lemon juice
- 3/4 cup dry white wine
- 1 1/2 cups arborio rice
- 1 quart chicken broth
- 4 tbsp olive oil divided
- 1 cup whole milk
- 1 tsp salt
- 1 tsp black pepper
- 2 1/2 cups grated Parmesan cheese
- Fresh oregano for garnish
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