Nutrition Facts
4 servings
4
Recipe for Scallops and Lemon Risotto
For a romantic evening, indulge in this recipe for scallops and lemon risotto.
Ingredients
300 Arborio or carnaroli rice
50 Vegetable broth
10 Dry white wine
1 Shallot
100 Pecorino
2 Olive oil
1 Organic lemon zest
12 Scallops
Salt
Pepper
Directions
1
Peel and finely slice the shallot.
2
Heat 1 tablespoon of olive oil in a skillet. Sauté the shallot over medium heat for 5 minutes.
3
Pour the rice and mix well to coat it in oil. Pour in the white wine and let it evaporate for 5 minutes.
4
Pour in a ladle of broth and let it cook while stirring constantly. When the broth is absorbed, pour in another ladle. Continue cooking until the rice is creamy.
5
Meanwhile, heat the remaining tablespoon of olive oil in a skillet. Cook the scallops for 5 minutes on each side. Season.
6
To finish, divide the risotto among 4 deep plates. Sprinkle with grated cheese and lemon zest. Place the scallops on top. Serve immediately.
Ingredients
Ingredients
300 Arborio or carnaroli rice
50 Vegetable broth
10 Dry white wine
1 Shallot
100 Pecorino
2 Olive oil
1 Organic lemon zest
12 Scallops
Salt
Pepper
Directions
Directions
1
Peel and finely slice the shallot.
2
Heat 1 tablespoon of olive oil in a skillet. Sauté the shallot over medium heat for 5 minutes.
3
Pour the rice and mix well to coat it in oil. Pour in the white wine and let it evaporate for 5 minutes.
4
Pour in a ladle of broth and let it cook while stirring constantly. When the broth is absorbed, pour in another ladle. Continue cooking until the rice is creamy.
5
Meanwhile, heat the remaining tablespoon of olive oil in a skillet. Cook the scallops for 5 minutes on each side. Season.
6
To finish, divide the risotto among 4 deep plates. Sprinkle with grated cheese and lemon zest. Place the scallops on top. Serve immediately.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH