What's For Dinner Tonight? - Lemon-Herb Risotto with Scallops

As I browsed through my back issues of Food Network Magazine looking for something new for dinner, I found this gem. Being a big fan of scallops and lemon it was an easy choice to give it a try. The blending of white wine, lemon, butter, herbs and parmesan cheese with risotto and scallops is heaven in your mouth. A great dish to prepare for guests during the holiday season. Hope you enjoy this as much as we did!

Lemon-Herb Risotto with Scallops

3 cups low-sodium chicken broth

2 tablespoons extra-virgin olive oil

3 tablespoons unsalted butter

1 small leek (white and green parts only), halved lengthwise, thinly sliced and rinsed

Salt

3/4 cup Arborio rice

1/3 cup dry white wine

8 medium sea scallops (about 8 ounces), patted dry ("foot" muscles removed)

freshly ground pepper

1/3 cup grated parmesan cheese

grated zest and juice of one lemon

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh chives

1. Bring the chicken broth to a boil in a medium saucepan; keep warm over low heat.

2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the leek, season with salt and cook, stirring occasionally, until softened, about 5 minutes. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, ab out 1 minute.

3. Ladle about 1/2 cup hot chicken broth into the risotto and cook, stirring, until absorbed. Continue to add the broth in about 1/2 cup increments, stirring until absorbed before adding more, until rice is tender and creamy, about 18 minutes. (If you've used up all the broth and the rice is not yet tender, stir in a little hot water.)

4. During the last 5 minutes of cooking the risotto, heat a medium non-stick skillet over high heat and add the remaining 1 tablespoon olive oil. Season the scallops with salt and pepper and add to the skillet. Cook, undisturbed, until brown and crisp, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Remove to a plate.

5. Stir the remaining 2 tablespoons butter, the parmesan, lemon juice and all but a pinch of the lemon zest into the risotto until creamy. (Add a splash of water to loosen, if necessary.) Season with salt and stir in the parsley and chives. Divide between bowls and top with scallops; sprinkle with the remaining lemon zest.