Velvety Lemon Thyme Risotto with Pan-Seared Scallops

Name: Velvety Lemon Thyme Risotto with Pan-Seared Scallops
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 4 cups chicken stock (kept warm); 1/2 cup dry white wine; 1 cup Parmesan cheese (grated); 1 tablespoon lemon zest (freshly grated); 2 tablespoons lemon juice (freshly squeezed); 1 tablespoon fresh thyme leaves (chopped); 1 unit onion (finely chopped); 2 cloves garlic (minced); 3 tablespoons unsalted butter; 2 tablespoons olive oil; to taste salt; to taste black pepper (freshly ground); 12 large sea scallops (patted dry); 2 tablespoons olive oil; 1 tablespoon butter; to taste salt; to taste black pepper (freshly ground)

StandardItalianDinnerElevated ClassicsRestaurant-QualitySeafood

⏱️ 20m PREP

🔥 35m COOK

👥 4 SERVINGS

⚡ 620 CAL/SERV

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Overview

An indulgent and silky risotto infused with the bright flavors of lemon and thyme, perfectly complemented by tender, golden-brown scallops.

Macronutrients per serving

123

grams

Protein

35.0g 28%

Fat

28.0g 23%

Carbs

60.0g 49%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Calcium

20% DV

Essential for healthy bones

🔺 Iron

15% DV

Crucial for blood production

💧 Omega-3

10% DV

Supports heart health

🌾 Fiber

12% DV

Aids in digestion

Ingredients

Risotto

1 cup Arborio rice
4 cups chicken stock kept warm
1/2 cup dry white wine
1 cup Parmesan cheese grated
1 tablespoon lemon zest freshly grated
2 tablespoons lemon juice freshly squeezed
1 tablespoon fresh thyme leaves chopped
1 unit onion finely chopped
2 cloves garlic minced
3 tablespoons unsalted butter
2 tablespoons olive oil
to taste salt
to taste black pepper freshly ground

Pan-Seared Scallops

12 large sea scallops patted dry
2 tablespoons olive oil
1 tablespoon butter
to taste salt
to taste black pepper freshly ground

Instructions

1 Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the chopped onion and minced garlic, sautéing until soft and translucent, about 4 minutes.
2 Add the Arborio rice to the pan, stirring to coat the grains in the oil and toast them lightly, about 2 minutes.
3 Pour in the white wine, stirring continuously until it's fully absorbed by the rice.
4 Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
5 Stir in the Parmesan cheese, lemon zest, lemon juice, fresh thyme, and 3 tablespoons of butter. Season with salt and freshly ground black pepper to taste. Keep warm.
6 For the scallops, heat 2 tablespoons of olive oil in a large skillet over high heat. Season the scallops with salt and pepper.
7 Once the oil is hot and shimmering, place the scallops in the pan, searing them for about 2-3 minutes on each side until they develop a golden crust and are opaque in the center.
8 Add 1 tablespoon of butter to the pan, basting the scallops with the melted butter for extra flavor.
9 Serve the risotto on warm plates, topping each portion with three seared scallops. Garnish with additional thyme leaves if desired.