Pan-seared Scallops with Lemon-Mint Risotto

Copyright 2008 by Cooking With The Single Guy

Ingredients:
3 wild scallops (defrosted if purchased frozen)
½ cup fresh mint leaves, finely chopped
zest from one lemon
½ sweet onion, diced
6 oz. Arborio rice
1 small glass of dry white wine
1½ cups chicken or vegetable broth (or 14 oz. can)
¾ cup shredded Parmesan cheese (or Parmigiano Reggiano)
1 garlic clove, minced
2 T unsalted butter
olive oil
sea salt to taste

In a medium saucepan, warm 2 tablespoons of olive oil over medium high heat and add onion and garlic. Cook for about two minutes until onions are translucent, making sure not to brown the garlic. Add rice and stir with onions, letting the heat toast the rice for about a minute. Turn heat to medium and add wine and cook until most of it evaporates. Then start adding in the stock, using a ladle to add two to start. Continue cooking for about 15 minutes, stirring with a wooden spoon and adding two ladles of stock along the way as the stock gets absorbed, until rice is al dente, or almost done. Half-way through cooking your risotto, add the lemon zest and mint.

When done, remove saucepan from the fire and stir in butter and cheese. Set aside to stay warm.

Season your scallops with salt and pepper. In a non-stick fry pan or skillet, warm a tablespoon of olive oil, then add the scallops and cook for about two minutes. Add a tablespoon of butter and let cook for about 30 seconds then flip the scallops over and cook until opaque and firm to your liking. (Probably another two minutes.) Before removing the scallops, squeeze some lemon juice on top. Plate scallops immediately over the risotto and serve warm. (Click here to view my demo on pan-searing scallops.)

Makes one serving as an entrée or three small starter plates.

Pair with a glass of Sauvignon Blanc.

TIPS: Seared scallops go well over anything. Besides risotto, you can serve your scallops on top of a vegetable puree or mash, polenta, cous cous or on top of a green salad.