Seared Scallops and Asparagus Risotto (GF)

Seared Scallops and Asparagus Risotto (GF)

(4 servings)

Ingredients:

1 lb. Fresh Asparagus, trimmed

4 cups Chicken Broth

½ cup Unsalted Butter, divided

½ cup White Onion, chopped

1½ cups Arborio Rice

½ cup White Wine

½ cup Parmesan Cheese, shredded

1 tbsp. Extra Virgin Olive Oil

1 lb. Sea Scallops

2 tbsp. Lemon Zest

1 medium Fresh Lemon, cut into wedges

Directions:

Cut asparagus in half lengthwise and then in about 2-inch lengths.  Cook in lightly salted boiling water for 2 minutes.  Drain and chill in ice water.  Drain again and set aside.  In a sauce pan, bring chicken broth to a boil and then reduce to a simmer.  In a 4 qt. Dutch oven or pot over medium heat, melt half the butter.  Add onions and cook 3-5 minutes or until onions are softened, stirring occasionally.  Add rice and cook another 3-5 minutes or until rice is golden brown.  Carefully add wine and stirring constantly cook until liquid is fully absorbed.  Now repeat this process with the broth using a half cup at a time.  Once all the broth has been absorbed, add remaining butter, cheese and asparagus.  Stir to combine well and heat through.  In a heavy skillet over medium-high heat, warm oil.  Add scallops and cook about 2 minutes per side or until opaque.  Divide risotto among 4 plates, top with equal amounts of scallops.  Garnish with lemon zest and more cheese.  Squeeze lemon wedges over scallops, season with salt and pepper and serve.

Notes:              You can use fresh or frozen scallops in this dish.  Remember that the sea scallops are the larger ones.  The bay scallops are the tiny ones.  You could use them if the sea scallops aren’t available.  You would need to adjust the cooking time on them.

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