Nick's out of town this weekend and the couch was my boyfriend for the night. Since I couldn't take the couch out to dinner, I brought dinner to my couch. Comfort food was on the menu for our cozy night together but I knew also wanted something light and refreshing with summer in the air in South Florida. This combination proved tough to pair yet I found it in the form of seared scallops over lemon and mint risotto.
I had never made risotto before but it was actually a lot easier than I expected, just don't underestimate the amount of work it takes. The lemon and mint flavors are ah-mazing in this dish and standing over the pot while the mint leaves simmer is invigorating. I don't eat scallops often but every time I do I'm reminded of how luscious and succulent they are. This is a dish gooooood...
I found the recipe for this meal here!
3 wild scallops
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
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.