Seared Scallops with Risotto

Malzemeler

• 8 large Sea scallops
• 180 g Arborio rice
• 600 ml Chicken broth
• 80 ml White wine
• 40 g Parmesan
• 2 tbsp Butter
• 1 medium Lemon
• 1 tbsp Olive oil
• 1 tbsp Fresh chives

Talimatlar

1. 1

   Make risotto: toast rice, add wine, then ladle in broth slowly, stirring for 18 min.

2. 2

   Finish risotto with parmesan, butter, and lemon juice.

3. 3

   Pat scallops very dry. Season with salt.

4. 4

   Sear in a hot pan with oil for 2 minutes per side until golden crust forms.

5. 5

   Serve scallops over risotto. Garnish with chives.