Seared Scallops with Lemon Risotto

Instructions

1. Step 1

   Warm the vegetable stock in a small saucepan over low heat. Keep it steaming gently while preparing the risotto.

   Timer: 5 min (fixed)

   Cookware: small saucepan

2. Step 2

   Heat olive oil and butter in a large saucepan over medium heat. Add the shallot and garlic, then cook until softened without browning.

   Timer: 4 min (fixed)

   Ingredients used: 8.0 gr Garlic, 15.0 ml Olive Oil, 100.0 gr Shallot, 15.0 gr Unsalted Butter

   Cookware: large saucepan, wooden spoon

3. Step 3

   Add the Arborio rice and stir until the grains are lightly toasted and coated in fat.

   Timer: 2 min (fixed)

   Ingredients used: 300.0 gr Arborio Rice

   Cookware: large saucepan, wooden spoon

4. Step 4

   Pour in the wine and stir until the rice has absorbed nearly all of it.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: large saucepan, wooden spoon

5. Step 5

   Add the warm stock one ladleful at a time, stirring frequently over medium heat. Let each addition absorb before adding the next, and cook until the rice is creamy and tender with a slight bite.

   Timer: 20 min (fixed)

   Ingredients used: 1000.0 ml Vegetable Stock

   Cookware: ladle, large saucepan, small saucepan, wooden spoon

6. Step 6

   Remove the risotto from the heat. Stir in the Parmesan, butter, lemon zest, lemon juice, salt, and black pepper until glossy and creamy; cover loosely while searing the scallops.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 4.0 gr Lemon Zest, 60.0 gr Parmesan Cheese, 4.0 gr Salt, 15.0 gr Unsalted Butter

   Cookware: large saucepan, wooden spoon

7. Step 7

   Season the dry scallops evenly with salt and black pepper.

   Ingredients used: 1.0 gr Ground Black Pepper, 4.0 gr Salt, 600.0 gr Sea Scallop

8. Step 8

   Heat a large skillet over high heat, then add the olive oil and swirl to coat the surface.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: large skillet

9. Step 9

   Place the seasoned scallops in the skillet with space between them. Leave them undisturbed until a deep golden crust forms on the first side.

   Timer: 2 min (fixed)

   Cookware: large skillet, tongs

10. Step 10

    Turn the scallops, add the butter, and baste them as the second side cooks. Remove them when opaque and their centers reach 63°C.

    Timer: 2 min (fixed)

    Ingredients used: 30.0 gr Unsalted Butter

    Cookware: instant-read thermometer, large skillet, tongs

11. Step 11

    Remove the skillet from the heat and turn the scallops briefly in the lemon juice. Spoon the risotto onto plates, top with the scallops, and serve immediately.

    Ingredients used: 15.0 ml Lemon Juice

    Cookware: large skillet, tongs