Seared Scallops with Lemon Risotto & Crispy Prosciutto

The warmth of a home-cooked meal can create a sense of comfort that’s truly unparalleled. When I think about a dish that captures this feeling, Seared Scallops with Lemon Risotto and Crispy Prosciutto immediately comes to mind. It’s not just a meal; it’s an experience to share with loved ones, perfect for those cozy nights when you want something special to nourish both the body and soul.

This recipe features key components that elevate it to gourmet status while remaining approachable for home cooks. Imagine the rich taste of twelve large scallops, beautifully seared until they’re golden and tender. Pair that with creamy Arborio rice, cooked to a luscious risotto texture in chicken or vegetable broth, a zesty punch from fresh lemon juice and zest, and the delightful saltiness of crispy prosciutto. These ingredients combine to create a flavorful dish that feels indulgent yet comforting.

The cooking method is straightforward, making it accessible for cooks of all experience levels. You start by warming the broth; in another pan, you sauté onions and garlic until they’re soft. Then, you introduce Arborio rice, allowing it to soak up white wine before you slowly incorporate the broth. After about 20 minutes of gentle stirring, you finish the risotto with lemon and Parmesan. The scallops are seared quickly in a hot skillet, and the crispy prosciutto adds a delightful crunch to the plate. It’s a dish that allows anyone to feel like a gourmet chef.

Seared Scallops with Lemon Risotto is perfect for an intimate dinner, an elegant gathering, or even a celebratory family meal. Whatever the occasion, this recipe promises to transform your dining experience into something truly memorable.

Why You’ll Love This Seared Scallops with Lemon Risotto & Crispy Prosciutto

• Quick: The entire dish can be prepared in about 30 minutes, making it accessible for weeknight dinners.
• Simple Ingredients: Made from simple, fresh ingredients that you can easily find at your local market.
• Comfort Food: Creamy risotto paired with perfectly seared scallops feels luxurious and satisfying.
• Impressive Presentation: This dish not only tastes great but also looks beautiful on the plate.
• Versatile: Ideal for various occasions, from family dinners to special celebrations.

Scallop Tips

When selecting your scallops, freshness is key. Look for large scallops that are plump and moist with a slightly shiny surface. Avoid those that appear dull or have a strong fishy odor. If you can, ask your fishmonger about when they were harvested. Fresh scallops should ideally smell like the ocean—clean and briny. When it comes time to cook them, pat them dry with a paper towel to achieve that perfect sear; moisture is the enemy of a good crust.

Options for Substitutions

If you’re looking to tweak the recipe a bit, here are some substitutions you can consider:

• Shrimp or fish: Swap out scallops for shrimp or another firm white fish.
• Quinoa or barley: Use quinoa or barley instead of Arborio rice for a different grain texture.
• Vegetable broth: A vegetable broth can be used in place of chicken broth for a vegetarian option.
• Lemon zest alternatives: Use lime zest for a citrus twist.
• Parmesan alternatives: Nutritional yeast can be a great substitute for cheese to create a dairy-free version.
• Crispy bacon: If you can’t find prosciutto, crispy cooked bacon can provide a similar salty crunch.

Watch Out for These Mistakes

Cooking risotto is a balancing act. One common mistake is not using enough broth or adding it too quickly. Gradually incorporating the warm broth, one ladle at a time and stirring constantly, allows the rice to release its starch, creating that creamy texture risotto is known for. If you add all the broth at once, you’ll end up with undercooked rice.

Another pitfall is overcooking the scallops. They should be seared just until they are golden brown on each side—about 2-3 minutes per side. Overcooked scallops can become rubbery, losing their delicate texture.

Finally, seasoning is crucial. Taste your risotto before serving. You want to ensure it has enough salt and pepper to bring out the flavors but be cautious with the prosciutto, which is already salty. It’s always better to season gradually as you go.

What to Serve With Seared Scallops with Lemon Risotto & Crispy Prosciutto?

To complete your meal, consider serving a light side salad tossed with arugula or mixed greens dressed with a simple vinaigrette. Roasted asparagus or sautéed green beans bring a lovely crunch and freshness. You could also offer a warm loaf of crusty bread to soak up any remaining sauce.

Storage Instructions

Store: Leftovers can be kept in the refrigerator in an airtight container for up to 2 days.

Freeze: If you wish to freeze portions, it is best to do so before adding the scallops. Risotto can be stored in the freezer for up to 3 months.

Reheat: For stovetop reheating, add a splash of broth or water and heat gently over low heat, stirring until warmed through. In the microwave, use a microwave-safe container, cover it, and heat in short intervals, stirring in between.

Recipe Info

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Level of Difficulty: Easy
Servings: 4-6

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1,200-1,400
• Protein: 70-80g
• Fat: 40-50g
• Carbohydrates: 130-150g

Ingredients

• 12 large scallops
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 4 slices prosciutto
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley for garnish

Step-by-Step Instructions

Step 1: Prepare Broth and Aromatics

In a saucepan, heat the broth over low heat and keep it warm. In another pan, add olive oil and sauté the finely chopped onion and minced garlic until soft, which should take about 2-3 minutes.

Step 2: Cook the Arborio Rice

Stir in the Arborio rice, letting it toast for 1-2 minutes. Pour in the white wine and stir until it absorbs completely into the rice.

Step 3: Gradually Add Broth

Slowly incorporate the warm broth, adding one ladle at a time. Stir continuously and wait until the broth is absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and tender.

Step 4: Finish the Risotto

After about 18-20 minutes, remove the risotto from heat. Stir in the lemon juice, lemon zest, butter, and grated Parmesan. Season with salt and pepper to taste.

Step 5: Cook the Prosciutto

In a separate skillet, cook the prosciutto until crispy over medium heat. Remove it from the skillet and set it aside.

Step 6: Sear the Scallops

In the same skillet, add a little more oil if needed and sear the scallops for 2-3 minutes on each side until they are golden brown.

Step 7: Assemble and Serve

To serve, place a generous scoop of lemon risotto in a bowl, top it with the seared scallops, crispy prosciutto, and garnish with fresh parsley.

In conclusion, this recipe for Seared Scallops with Lemon Risotto and Crispy Prosciutto is not just a meal but a delightful culinary adventure that will impress your family and friends. The combination of flavors and textures is bound to be a hit at your dinner table. I invite you to try this recipe and discover how easy it can be to create something truly special. Please share your thoughts and experiences, and feel free to explore more of my culinary creations for delicious inspiration.

Frequently Asked Questions

Can I make this dish ahead of time?

While fresh scallops are best cooked just before serving, you can prep the risotto and prosciutto in advance, then quickly cook the scallops for a fresh finish.

How can I ensure my risotto is creamy?

Stirring constantly and adding the broth slowly allows the rice to release its starch, making the risotto creamy. Don’t rush this process for the best texture.

Is it possible to freeze risotto?

Yes, while it’s best fresh, you can freeze risotto for up to 3 months. It’s best to do so before adding the scallops, as they do not freeze well.

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