Rosemary-Seared Scallops with Lemon Risotto and Asparagus Tips

Introduction

For an elegant and flavorful meal that combines sophistication with simplicity, look no further than Rosemary-Seared Scallops with Lemon Risotto and Asparagus Tips. This delightful dish pairs tender scallops seared with fresh rosemary with a creamy lemon risotto and crisp asparagus tips. Whether you’re hosting a special dinner or simply craving a gourmet experience at home, this recipe is sure to impress.

Ingredients

For the Rosemary-Seared Scallops:

• 12 large sea scallops
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, finely chopped
• Salt and black pepper, to taste

For the Lemon Risotto:

• 1 ½ cups Arborio rice
• 4 cups chicken or vegetable broth
• 1 cup dry white wine
• 1 small onion, finely chopped
• 3 tablespoons unsalted butter
• ½ cup Parmesan cheese, grated
• Zest and juice of 1 lemon
• Salt and black pepper, to taste

For the Asparagus Tips:

• 1 bunch of asparagus
• 1 tablespoon olive oil
• Salt and black pepper, to taste

Instructions

1. Prepare the Asparagus Tips:

• Trim the tough ends from the asparagus and cut the spears into 2-inch pieces.
• Toss the asparagus tips with olive oil, salt, and pepper.
• Spread them on a baking sheet and roast in a preheated oven at 400°F (200°C) for 10-12 minutes, or until tender and slightly crisp.

2. Cook the Lemon Risotto:

• In a medium saucepan, warm the broth over low heat.
• In a separate large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
• Stir in the Arborio rice and cook for another 2 minutes, allowing the rice to lightly toast.
• Pour in the white wine and cook, stirring constantly, until the liquid is absorbed.
• Begin adding the warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
• Stir in the remaining tablespoon of butter, Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste. Keep warm.

3. Sear the Scallops:

• Pat the scallops dry with paper towels and season with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat.
• Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side, or until a golden crust forms and the scallops are cooked through.
• Remove from heat and sprinkle with fresh rosemary.

Serving

To plate your Rosemary-Seared Scallops with Lemon Risotto and Asparagus Tips:

1. Spoon a generous portion of lemon risotto onto each plate.
2. Arrange the seared scallops on top of the risotto.
3. Garnish with roasted asparagus tips.
4. For a final touch, sprinkle a little extra rosemary and lemon zest over the dish.

Tips for Success

• Scallops: Ensure the scallops are thoroughly dried before searing to achieve a perfect caramelized crust.
• Risotto: Stir frequently and add broth gradually to ensure a creamy consistency.
• Asparagus: Adjust roasting time based on the thickness of the asparagus for optimal texture.

Conclusion

Rosemary-Seared Scallops with Lemon Risotto and Asparagus Tips is a stunning dish that combines rich flavors with a sophisticated presentation. Perfect for special occasions or a luxurious weeknight meal, this recipe brings together the freshness of rosemary, the zest of lemon, and the tenderness of perfectly seared scallops. Enjoy a restaurant-quality experience right at your own dining table!

Serving and Storage Tips for Rosemary-Seared Scallops with Lemon Risotto and Asparagus Tips

Serving Tips:

1. Presentation: For a beautiful presentation, arrange the lemon risotto as the base on each plate. Place the rosemary-seared scallops neatly on top of the risotto and scatter the roasted asparagus tips around the scallops. Garnish with a sprinkle of fresh rosemary and additional lemon zest for a touch of elegance.
2. Temperature: Serve the dish immediately after preparation for the best texture and flavor. The scallops should be hot and caramelized, and the risotto should be creamy and warm.
3. Accompaniments: Pair this dish with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the scallops and the lemon risotto. A simple mixed green salad with a light vinaigrette can also add a refreshing contrast.
4. Garnish: Consider adding a drizzle of high-quality olive oil or a few shavings of Parmesan cheese just before serving to enhance the richness of the dish.

Storage Tips:

1. Refrigeration: If you have leftovers, store the components separately to maintain their texture. Place the lemon risotto in an airtight container and refrigerate. The scallops should be kept in another airtight container, and the asparagus tips can be stored in a third container.
2. Shelf Life: Properly stored, the lemon risotto can be kept in the refrigerator for up to 3 days. The seared scallops are best consumed within 1-2 days, as they are most enjoyable when freshly cooked. The asparagus tips will also stay fresh for up to 3 days.
3. Reheating: Reheat the lemon risotto gently in a saucepan over low heat, adding a splash of broth or water to loosen it if needed. For the scallops, gently reheat them in a skillet over medium-low heat to avoid overcooking. Reheat the asparagus tips in the oven or a skillet to retain their crispiness.
4. Freezing: While scallops and risotto can be frozen, they are best enjoyed fresh. If freezing is necessary, store the risotto in a freezer-safe container for up to 1 month. Scallops can be frozen for up to 2 months. To reheat, thaw them in the refrigerator overnight and follow the reheating tips above.

By following these serving and storage tips, you can ensure that your Rosemary-Seared Scallops with Lemon Risotto and Asparagus Tips remain delicious and enjoyable, whether served fresh or as leftovers.

1. Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops. Be sure to thaw them completely in the refrigerator before cooking. Pat them dry thoroughly to ensure they sear properly and develop a nice caramelized crust. Avoid using scallops that are labeled as “wet” or treated with phosphates, as they can be less desirable for searing.

2. What can I substitute for Arborio rice in the lemon risotto?

If you don’t have Arborio rice, you can use other short-grain rice varieties like Carnaroli or Vialone Nano, which have similar starchy qualities ideal for risotto. If you need a substitute for dietary reasons, you can use pearl barley or farro, though the texture and cooking time will differ.

3. Can I make the lemon risotto ahead of time?

While risotto is best enjoyed fresh, you can prepare it a few hours ahead. To reheat, warm the risotto gently in a saucepan over low heat, adding a little broth or water to loosen it if needed. Stir frequently to avoid burning. Keep the risotto covered in the refrigerator until you’re ready to reheat.

4. How do I prevent the scallops from becoming rubbery?

To prevent scallops from becoming rubbery, ensure they are thoroughly dry before searing. Cook them over medium-high heat for 2-3 minutes on each side until they are golden brown and just cooked through. Avoid overcrowding the pan, as this can lower the temperature and result in steaming rather than searing.