Lemon Scallop Risotto
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
578 kcal
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Course
Main Course
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Cuisine
Italian
Lemon Scallop Risotto
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Creamy risotto, sweet scallops and bright lemon join forces to create this quick and easy Italian style scallop risotto.
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Ingredients
- 3 tablespoon butter
- 1 c scallions one bunch of green onions, white parts used to sauté at beginning, green parts to garnish at the end.
- 2 cloves garlic peeled and minced
- 1 lemon zested and then juiced.
- 1 ½ c arborio rice
- 4 c chicken stock
- 1 c grated parmesan 4-6 oz
- 2 lb Swimming Scallops keep frozen until ready to cook and quickly rinse off excess sea water glaze right before adding to pan. 2 lb's is about 4 cups
- salt and pepper to taste
- ½ c parsley finely chopped
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Instructions
- Place stock in a pot on the stove and heat to a simmer. Keep it at a low simmer throughout making the risotto.
- Using a large saucepan that has a lid, heat butter on low heat and add the sliced white parts of green onions and minced garlic. Sauté until translucent and then add rice, stirring until grains are lightly coated with butter. Add 1 tablespoon lemon juice, stir and continue to next steps with heat on low.
- Using a ladle, add 1-2 scoops of hot stock to rice and stir through. Stir frequently until liquid is absorbed before adding more stock. Continue stirring and adding stock for about 15-20 minutes and then taste to test if rice is cooked. If not, continue adding stock and stirring until it is al dente (firm but fully cooked). If you run out of stock while cooking, you can use hot water to finish.
- Now add in lemon zest, parmesan, remaining green onions and parsley, stir to combine and season with salt and pepper. The risotto should be fairly loose at this point, if it is firming up, add another ladle full of stock and stir.
- Immediately add scallops, stir one more time and cover with a lid. Let cook 3-4 minutes on low heat and then remove from heat. Keep covered and let sit off the heat for 2 more minutes before uncovering and serving.
- Garnish with extra grated parmesan, freshly ground pepper and chopped parsley if desired.
Notes
- Make sure to use a saucepan with relatively high sides that will hold approximately 5 cups of the risotto along with the 4 cups of scallops.
- If you don't have a lid for your pan, stir so the rice is overtop of the scallops while they cook
- Scallops are done when they start to open. If a few don't open, they are still safe to eat because they are frozen live at sea and are sushi grade. Just pop them open with a knife or a half scallop shell and enjoy.
Nutrition Information
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Calories
578kcal
(29%)
Carbohydrates
75g
(25%)
Protein
26g
(52%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
57mg
(19%)
Sodium
1033mg
(43%)
Potassium
504mg
(14%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1454IU
(29%)
Vitamin C
30mg
(33%)
Calcium
359mg
(36%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 75g | 25% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 1033mg | 43% |
| Potassium | 504mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1454IU | 29% |
| Vitamin C | 30mg | 33% |
| Calcium | 359mg | 36% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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