Lemon Risotto With Pan Seared Scallops | Wild Fork
Prepare silky lemon risotto with golden pan-seared scallops and pea shoots for an elegant, impressive dinner made in your own kitchen.
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 wildforkfoods.com.
Ingredients
- 1 lb. Sea Scallops, thawed
- 1 Cup WFF Frozen Peas, thawed
- 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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