Velvety Lemon Thyme Risotto with Pan-Seared Scallops

Ingredients

• 1 cup Arborio rice
• 4 cups chicken stock, kept warm
• 1 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

Method

1. 01
   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. 02
   Add the Arborio rice to the pan, stirring to coat the grains in the oil and toast them lightly, about 2 minutes.
3. 03
   Pour in the white wine, stirring continuously until it's fully absorbed by the rice.
4. 04
   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. 05
   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. 06
   For the scallops, heat 2 tablespoons of olive oil in a large skillet over high heat. Season the scallops with salt and pepper.
7. 07
   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. 08
   Add 1 tablespoon of butter to the pan, basting the scallops with the melted butter for extra flavor.
9. 09
   Serve the risotto on warm plates, topping each portion with three seared scallops. Garnish with additional thyme leaves if desired.