Risotto with scallops, lemon and herbs – a detailed recipe cooking. 
Photo of the dish:Kon Pulos Time: 40 min. Difficulty: medium Servings: 2 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 medium scallops (about 230 gr.) With remote lateral muscles, dry with paper towels
- 3 tbsp. chicken broth
- 2 tbsp. l olive oil
- 3 tbsp. l unsalted butter
- 1 cut in half lengthwise, washed and finely chopped small stalk of leek (white and light green only) parts)
- 3/4 Art. rice arborio
- 1/3 Art. dry white wine
- Salt and ground black pepper
- 1/3 Art. grated parmesan cheese
- Grated zest and juice of 1 lemon
- 1/4 Art. chopped fresh parsley
- 2 tbsp. l chopped fresh chives
Recipes with similar ingredients: scallops, arborio rice, white wine, lime juice, Parmesan cheese, leek, chives, parsley
Recipe preparation:
- In a medium saucepan, bring the chicken stock to a boil; keep it warm over low heat. In a medium saucepan preheat 1 tbsp. l olive oil with 1 tbsp. l creamy on medium heat. Add leek, salt and pepper and cook, stirring occasionally until softened for about 5 minutes. Add rice, season with salt and cook, stirring regularly, until rice covered with oil, about 1 min. Add wine and cook, constantly stirring until it evaporates completely, about 1 min.
- Pour about 0.5 tbsp. hot chicken stock in risotto and cook, stirring until broth is absorbed. Keep going add broth at 0.5 tbsp. and stir until broth is absorbed rice until rice is soft and the risotto is creamy, about 18 minutes (If you used the whole broth, and the rice is still not softened, add a little hot water.)
- In a medium non-stick pan over the last 5 minutes. cooking risotto heat over high heat the remaining 1 tbsp. l olive oil. Put the scallops in the pan, previously seasoning them with salt and pepper. Cook without stirring until crispy. crusts, 2-3 minutes. Flip the scallops and continue cooking until do not fry, another 1 min. Put on a plate.
- Stir in the remaining 2 tbsp. In risotto. l (30 gr.) Creamy oils, parmesan, lemon juice and all but one pinch, lemon zest, stir to a creamy consistency. (Add some water if the consistency is too thick). Season with salt and stir in parsley and chives. Lay out risotto on deep plates, spread the scallops on top; sprinkle with the remaining lemon zest.
