_Finger snaps_ Ladies and gentlemen, get ready to elevate your dinner game with this absolutely divine Pan-Seared Scallops with Lemon Butter Sauce and Truffle Risotto! Trust me, this recipe will have your guests thinking you secretly attended culinary school. 😉
Y’all, I’ve been perfecting this recipe for years, and let me tell you – it’s a showstopper! Every time I make this for my friends, they literally scrape their plates clean and beg for seconds. Can you blame them though?
Let’s break this down into manageable steps, because I promise it’s not as intimidating as it sounds!
For the Risotto (serves 4):
– 1½ cups Arborio rice
– 6 cups chicken stock
– 1 cup white wine (and a glass for the chef, obviously! 💁♀️)
– 1 shallot, finely diced
– 2 cloves garlic, minced
– ½ cup freshly grated Parmesan
– 2 tablespoons truffle oil
– Salt and pepper to taste
For the Scallops:
– 12 large sea scallops
– 2 tablespoons butter
– 2 tablespoons olive oil
– Salt and pepper
For the Lemon Butter Sauce:
– 4 tablespoons butter
– Juice of 1 lemon
– 2 tablespoons fresh parsley
– 1 clove garlic, minced
Okay, honey, let’s get cooking! 🔥
First up, the risotto (because it takes the longest, and mama didn’t raise no fool):
1. Heat your stock in a separate pot and keep it warm
2. In a large pan, sauté shallots and garlic until fragrant
3. Add rice and toast for 2 minutes
4. Pour in wine and stir until absorbed
5. Add stock one ladle at a time, stirring constantly (yes, this is your arm workout for the day!)
(Hey loves! If you’re enjoying this recipe so far, make sure to follow me on Newsbreak for more mouthwatering recipes daily! I share everything from quick weeknight dinners to fancy date night specials! 💋)
While the risotto is cooking, let’s prep those scallops:
1. Pat them DRY (I mean bone dry, like your ex’s text messages 😂)
2. Season with salt and pepper
3. Heat oil and butter in a pan until smoking hot
4. Sear scallops for 2-3 minutes each side until golden brown
For the sauce:
1. In a separate pan, melt butter
2. Add garlic, lemon juice, and parsley
3. Simmer for 2 minutes
Assembly time!
1. Finish risotto with Parmesan and truffle oil
2. Plate risotto as your base
3. Place scallops on top
4. Drizzle with that heavenly lemon butter sauce
5. Garnish with extra parsley and prepare for the compliments!
Pro tip: Pair this with a crisp Pinot Grigio, and you’ve got yourself a restaurant-worthy meal that’ll have everyone thinking you’re a culinary genius!
Y’all, this recipe is seriously life-changing! I’d love to hear how it turned out for you – drop a comment below and let me know if you made any tweaks or what your family thought about it! And don’t forget to follow me on Newsbreak for more recipes that’ll make your taste buds dance! 💃
Remember, cooking is all about having fun and adding your own flair. And if something goes wrong? That’s what wine is for, darling! 🍷
XOXO,
[Your Name]
P.S. Tag me in your food pics – I absolutely live for seeing your creations! 📸
