Creamy Parmesan (No Wine Risotto with Seared Scallops

• Gluten free

• Seafood

  • 1/2 lb Scallops

• Produce

  • 1 clove Garlic
  • 1/2 Onion, large
  • 2 tbsp Parsley

• Canned Goods

  • 4 1/2 cups Chicken stock

• Condiments

  • 3 tsp Lemon juice or lime juice

• Pasta & Grains

  • 1 cup Arborio rice

• Baking & Spices

  • 1 Salt and fresh ground black pepper
  • 1 Salt and ground black pepper

• Dairy

  • 1 2/3 tbsp Butter
  • 1/3 cup Parmesan cheese, grated

• Liquids

  • 1/2 cup Water

Found on aheadofthyme.com

Description

Ingredients

• 1 tbsp. butter
• ½ large onion, diced
• 1 clove garlic, minced
• 1 cup arborio rice
• 3 tsp. lemon juice or lime juice
• 4 and ½ cups chicken stock
• ½ cup water
• salt and ground black pepper, to taste
• ⅓ cup grated parmesan cheese
• 2 tbsp. chopped parsley
• ½ lb. scallops
• salt and fresh ground black pepper
• 2 tsp. butter

Directions

• In a large frying pan/skillet, melt the butter over medium high. Sauté the onion and garlic for about 4 minutes until soft and transleucent.
• Add the rice and mix well until it is fully coated with the butter. The rice will look shiny once coated with the butter.
• Pour in ½ cup of the chicken stock and the lemon juice and stir. Once the rice has absorbed all the liquid, bring down the heat to medium low.
• Add one cup of chicken stock and continuously stir until the liquid is absorbed. Repeat, one cup at a time, with the remaining stock. This will take about 20-25 minutes.
• Add ½ cup water and take the pan off the heat once the risotto is at your desired consistency.
• Add in the parmesan cheese and parsley and stir to combine. Add salt and pepper to taste.
• Wash and pat the scallops dry with a paper towel.
• Season the scallops with salt and pepper.
• Melt the butter in a frying pan over medium high heat. Once the butter is sizzling hot, place the scallops in the pan. (If they do not all fit, make them in two stages).
• Sear the scallops, making sure they are not touching each other. Flip the scallops over after 2 minutes or once the bottom is a golden-brown colour.
• Cook the other side for another 2 minutes.
• Remove from pan and serve over top of the risotto.