Pan-Seared Scallops with Spring Vegetable Risotto Recipe

Pan-Seared Scallops with Spring Vegetable Risotto
Elevate your dinner with this gourmet combination of perfectly seared scallops and creamy spring vegetable risotto!

Ingredients:
– 8 large sea scallops
– 1 cup Arborio rice
– 4 cups vegetable broth
– 1/2 cup peas
– 1/2 cup asparagus, chopped
– 1/4 cup shallots, diced
– 2 cloves garlic, minced
– 1/2 cup Parmesan cheese, grated
– 2 tbsp butter
– 1/4 cup white wine
– Salt and pepper to taste
– Fresh parsley, for garnish

Directions:
1. In a medium saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.
2. In a separate pan, melt 1 tbsp of butter over medium heat. Add shallots and garlic, sauté until soft.
3. Stir in Arborio rice and cook for 1-2 minutes until translucent. Deglaze the pan with white wine.
4. Gradually add warm broth, 1/2 cup at a time, stirring constantly until absorbed before adding more. Cook until the rice is creamy and al dente.
5. In another pan, heat the remaining butter over high heat. Pat scallops dry and season with salt and pepper. Sear for 2-3 minutes per side until golden brown.
6. Add peas and asparagus to the risotto, cooking until tender. Stir in Parmesan cheese and season with salt and pepper.
7. Serve the scallops over a bed of spring vegetable risotto, garnish with fresh parsley.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Calories: ~380 per serving | Servings: 4 | Storage Tips: Best enjoyed fresh.
#GourmetDining #SeafoodLover #SpringFlavors 🍴🌿🍲