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

Method

1. 01
   Pat the scallops dry with a paper towel and season them with salt and pepper. Set aside.
2. 02
   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. 03
   Add the arborio rice to the saucepan and toast for 2-3 minutes until slightly translucent, stirring occasionally.
4. 04
   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. 05
   Stir in the Parmesan cheese, lemon zest, lemon juice, and chopped parsley. Season with salt and pepper to taste. Keep warm.
6. 06
   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. 07
   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. 08
   In the same skillet, add the remaining butter and sauté the blanched asparagus until warmed through. Season with salt and pepper.
9. 09
   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.