Elegant Seared Scallops with Lemon Herb Risotto and Asparagus

Ingredients

• 12 large scallops
• 2 cups arborio rice
• 1 cup dry white wine
• 4 cups chicken stock warmed
• 1 cup Parmesan cheese grated
• 1 bunch asparagus trimmed
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 whole lemon zested and juiced
• 2 tablespoons fresh parsley chopped
• 2 cloves garlic minced
• to taste salt and freshly ground black pepper

Instructions

1. 1 Pat the scallops dry with a paper towel and season them with salt and pepper. Set aside.
2. 2 In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. 3 Add the arborio rice to the saucepan and toast for 2-3 minutes until slightly translucent, stirring occasionally.
4. 4 Pour in the white wine and allow it to reduce by half. Gradually add the warmed chicken stock, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
5. 5 Stir in the Parmesan cheese, lemon zest, lemon juice, and chopped parsley. Season with salt and pepper to taste. Keep warm.
6. 6 While the risotto is cooking, bring a pot of salted water to a boil. Blanch the asparagus for 2-3 minutes until tender-crisp, then transfer to an ice bath to stop the cooking process.
7. 7 Heat a large skillet over high heat and add 1 tablespoon of butter. Once melted and sizzling, gently place the scallops in the skillet, searing them for about 2-3 minutes per side until golden brown and cooked through.
8. 8 In the same skillet, add the remaining butter and sauté the blanched asparagus until warmed through. Season with salt and pepper.
9. 9 To serve, plate a generous portion of the lemon herb risotto, top with seared scallops, and arrange the asparagus alongside. Garnish with additional parsley if desired.