It is hard to find a better tasting meat than a properly cooked scallop. They have a delicate sweetness which lends them to work perfectly with lemon. This recipe uses my lemon beurre blanc sauce and is paired with a creamy saffron risotto. The saffron gives an amazing yellow color and a subtle honey flavor. It pairs nicely with a creamy Chardonnay. This dish takes time but it is worth the effort.
The risotto will make enough for 2-3 people, and I would estimate 6 scallops per person.
Pan Seared Scallops in Lemon Beurre Blanc with Saffron Risotto
Ingredients:
- Fresh Scallops
- 3T Butter
- Lemon Beurre Blanc
- 1/2C Arborio Rice
- 5C Chicken Stock (Warmed)
- 1 1/4C Dry White Wine (Chardonnay)
- 1C Fresh Grated Parmesan
- 1 Small Shallot (Minced)
- 3 Cloves of Garlic (Minced)
- 5 Grams Saffron
- Salt and Pepper.
Directions:
- Heat large frying pan over medium heat, when pan is hot add 2T butter and allow to melt. Add in the minced shallot and sweat down until translucent then add in garlic. Cook garlic for 1 minute then add in the Arborio rice. Stir rice until it is fully coated in the butter and lightly toasted then add in 1C of white wine.
- When wine has started to evaporate add in a small amount (approximately 1/2 cup) of chicken stock. Constantly stir the rice until the liquid disappears than add in additional stock. Add in the saffron with the second round of stock. Continue this process alternating between additions of stock and stirring until it evaporates until the rice is cooked. This will take about 45 minutes. (It is important to not allow the pan to fully dry out and to be constantly stirring the rice because this is what brings out the creamy texture.)
- When risotto has about 10 minutes left to cook, rice should be slightly chewy at this point, start a frying pan over medium high heat.
- Once the pan has come up to temp add 1T of butter.
- Pat scallops dry and lightly season each side with salt and pepper. Evenly place in pan and cook for 2-3 minutes per side. Be careful not to overcook scallops because they will turn rubbery. Remove from pan and allow to rest.
- After scallops have finished cooking start your beurre blanc.
- When the sauce is finished, finish the risotto by adding in the 1/4C of remaining white wine, cook this out until wine evaporates, about 1 minute, then add in the parmesan. Adjust seasoning with salt and pepper.
- Plate scallops then top with hot beurre blanc sauce, add risotto and top with fresh grated parmesan.
This recipe takes some timing to get everything finished at the same time.
I am attaching a picture of the scallops prior to the sauce being added.
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