Pan-Seared Scallops with Risotto

Ingredients

• 1½ lb sea scallops
• 1½ cup Arborio rice
• 4 cup chicken broth
• ½ cup dry white wine
• 1 shallot
• 2 clove garlic
• ½ cup Parmesan cheese
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 2 tbsp fresh parsley (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Heat chicken broth in a saucepan over medium-low heat; keep warm. Finely chop the shallot and mince the garlic.
2. In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the shallot and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more until fragrant.
3. Stir in the Arborio rice and cook for 1-2 minutes until the edges are translucent. Pour in the white wine and stir until completely absorbed.
4. Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring constantly and allowing each addition to be almost fully absorbed before adding the next. Continue for 20-25 minutes until the rice is creamy and al dente.
5. Remove risotto from heat, stir in remaining 2 tablespoons of butter and Parmesan cheese. Season with salt and pepper to taste. Cover to keep warm.
6. While the risotto finishes, pat scallops very dry with paper towels. Season generously with salt and pepper.
7. Heat remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until shimmering. Add scallops in a single layer, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until golden brown and caramelized with opaque centers.
8. Serve the creamy risotto immediately, topped with the pan-seared scallops and garnished with fresh parsley, if desired.