_Sips coffee while typing_
Oh my goodness, darlings! Let me tell you about this absolutely divine seafood recipe that had my dinner guests practically licking their plates clean last weekend. I’m talking about my signature Garlic Butter Scallops with Lemon Herb Risotto – it’s the kind of dish that makes people think you’ve been secretly training at a Michelin-star restaurant!
Listen, I know seafood can be intimidating (trust me, I’ve had my fair share of kitchen disasters), but this recipe is honestly foolproof. The secret? Fresh ingredients and a little bit of love… okay, and maybe a splash of white wine for the chef! 😉
Here’s what you’ll need:
– 1 pound large sea scallops (pat them dry like they’re going to a fancy party!)
– 2 cups Arborio rice
– 4 tablespoons butter (don’t you dare skimp on this)
– 4 cloves garlic, minced
– 1 shallot, finely chopped
– 1 cup white wine (one for the dish, one for you)
– 4 cups seafood stock
– Fresh herbs (parsley, thyme, and chives)
– 2 lemons
– Salt and pepper to taste
– Olive oil
Loves, before we dive in – if you’re enjoying this recipe already, make sure to follow me on Newsbreak for more mouth-watering recipes that’ll make your family think you’ve gone all Gordon Ramsay on them!
Now, let’s get cooking:
1. Start with the risotto (because it’s all about that perfect timing, honey). Heat stock in a separate pan and keep it warm.
1. In a large pan, sauté shallots in 2 tablespoons butter until translucent. Add rice and toast it for 2 minutes – it should smell nutty and divine!
1. Pour in the wine (resist drinking the rest!) and stir until absorbed. Then start adding hot stock, one ladle at a time, stirring constantly. This is your arm workout for the day, you’re welcome!
1. While the risotto is doing its thing (about 20 minutes total), let’s prep those gorgeous scallops. Pat them dry – I mean really dry. Season with salt and pepper.
1. In a separate pan, heat olive oil until smoking hot. Sear scallops for 2-3 minutes each side until golden brown. Remove and set aside.
1. In the same pan, make the sauce: Add remaining butter and garlic, squeeze in lemon juice, add herbs. Let it bubble for 30 seconds.
1. Once risotto is creamy and al dente, fold in some lemon zest and herbs. Plate it up, top with scallops, and drizzle with that heavenly garlic butter sauce.
Y’all, this dish is seriously Instagram-worthy! The scallops should be perfectly golden on the outside and tender inside, while the risotto is creamy heaven on a plate.
Quick tip: If your significant other doesn’t propose after tasting this, they’re probably not the one! Just kidding… sort of! 😂
Hey foodie friends! If you’re loving this recipe as much as I do, pretty please follow me on Newsbreak for more delicious recipes that’ll make your taste buds dance! I share new recipes daily, from quick weeknight dinners to fancy-pants weekend creations.
Drop a comment below and let me know how this turned out for you! Did you add your own twist? Did everyone fight over the last scallop? I want to hear all about it! And remember, cooking is all about having fun in the kitchen – even if things don’t turn out perfect, you’re still learning and growing (and hopefully not burning anything too badly)!
XOXO,
Your favorite recipe girl 💋
Now go forth and cook something amazing! And don’t forget to share this recipe with your food-loving friends – sharing is caring, after all!
