Description
A luxurious yet approachable dish combining perfectly seared scallops, bright lemon, and creamy risotto topped with crispy prosciutto.
Ingredients
Scale
- 1 lb scallops
- 2 tbsp lemon juice
- 3 tbsp butter
- 2 cloves garlic, minced
- 1 cup risotto rice
- 4 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 4 slices crispy prosciutto
- 2 tbsp chopped chives
- Salt to taste
- Pepper to taste
Instructions
- Pat the scallops dry and season with salt and pepper.
- Heat a skillet over medium-high heat, add butter, and sear the scallops for 2-3 minutes on each side until golden brown. Remove and keep warm.
- In another pot, melt butter and sauté garlic until fragrant.
- Add risotto rice and cook for one minute, then gradually stir in broth until cooked al dente, about 15 minutes.
- Stir in lemon juice and Parmesan until creamy.
- Serve risotto topped with scallops, crispy prosciutto, and chives.
Notes
Quality scallops are essential for the best flavor. Consider serving with a side salad or roasted vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 800
- Sugar: 1g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 150mg