The Secret to Perfectly Seared Scallops and an Asparagus Risotto

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while still providing flavor.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach adds nutrients and can be a cost-effective alternative.

Heat a pan and add butter to melt.

Thinly slice shallots and add them to the pan to sweat, not brown.

Season shallots with salt while they sweat.

Add arborio rice to the pan and sauté until it turns translucent, about 1 minute.

Deglaze the pan with white wine and let the alcohol burn off.

Slowly add warm vegetable stock ladle by ladle, cooking for 10-15 minutes until creamy and al dente.

Add raw, thinly sliced asparagus to the risotto for texture.

Turn off the burner and stir in grated asiago cheese, letting residual heat melt it.

Add lemon zest to the risotto for brightness.

If making ahead, cook risotto three-quarters of the way, cool on a tray, and reheat with warm stock before adding cheese and asparagus.

Set risotto aside and prepare scallops.

Ensure scallops are cleaned and dry them with paper towels to avoid weeping during cooking.

Heat a hot pan and place scallops in without touching them.

Cook scallops for about 1 minute on one side, then flip and cook for another 1-2 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens