Seared scallops with lemon risotto

Posted: September 21, 2011 in Entrees, Gluten Free
Tags: , , , , , , , , , , , ,

When I was growing up, I often tried to help my Dad by carrying the tools or shining a  flashlight whenever he was making repairs to the house or the family car. Something inevitably would go wrong and he always cursed his lack of the proper tools. Even today, we still joke about never having the right tool for the job.

I only bring this up because risotto intimidates many people, but it would be made incredibly simple by having the right tool for the job. In my Boston Baked Beans post, I mention the versatility of the pressure cooker and how it can make you life easier and introduce you to a whole new realm of cuisine. Here is yet another delightful application that can be made from start to finish in less than 20 minutes.

Ingredients (Serves 4)

  • 1 lb scallops (U-12 preferred)
  • 4 c chicken stock
  • 2 c Arborio rice
  • 1 1/4 c parmesan cheese
  • 1/2 c White wine
  • 1 medium white onion
  • 1 lemon, zested
  • 4 tbsp butter
1. Take the scallops out of the refrigerator and set on the counter. Mince the onion and add to a pressure cooker with 2 tbsp olive oil over medium high heat. Sweat the onion for 3 minutes ensuring you do not caramelize the onion. Turn the heat up to high and add the rice to the onion and continue until the rice begins to toast.
     

2. Very carefully, add the white wine to the rice. Wait for the steam to subside and then add the chicken stock and lemon zest to the pot. Stir to combine.
     
Note: If you prefer a more deliberate lemon flavor in you risotto, add 1/4 c lemon juice and reduce the wine to 1/4 c.

3. Put the lid on the pressure cooker and bring up to the highest steam level possible. When the button has popped, reduce the heat to the lowest possible setting and set a timer for 7 minutes.

4. As the rice is cooking, put two sauté pans over high heat and add 1 tbsp olive oil and 1 tbsp butter to each pan. When the fat is nearly smoking, add the scallops to the pans ensuring that the pan is not crowded and the scallops do not touch. DO NOT TOUCH the scallops for 1 1/2 minutes. Flip and cook for another 1 1/2 minutes. Remove from the pan.

          


5. When the timer sounds, release the steam from the pressure cooker. Take the lid off and add the parmesan cheese and remaining butter. Stir and allow to melt.
     
6. Serve the scallops on top of a heaping pile of risotto. Garnish with lemon slices or quarters.

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Comments
  1. Andrea says:

    This looks really good!

  2. Mom says:

    That looks awesome!!!!! Just might have to try this!!!!

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