Meyer Lemon Risotto with Peas and Seared Sea Scallops
1 cup Arborio rice
1/2 cup fresh Peas (blanched)
6 large scallops
2 qts fish or vegetable stock
2 tbsp butter to cook rice
2 Meyer lemons
2 tbsp grated parmesan cheese
¼ cup white wine
2 tbsp extra virgin olive oil
Preparing the Risotto
Dice the shallots. Zest and juice one Meyer lemon. Add the shallots, two tablespoons of butter and the rice to a large sauce pan. Cook for 1 minute at low heat until rice is lightly toasted. Add the cup of wine and stir. Allow the wine to be soaked up by the rice. Add a touch of salt and half of the lemon juice. Add fish stock to a level that just covers the rice. Raise the heat to medium, continue to stir and cook for about 12 minutes. During this time, don’t allow the rice to dry out. Add more stock as needed to keep it creamy.
Slice off a piece of the zest (skin) from the other Meyer lemon. Julienne the lemon zest and dice it into very small pieces. Cut the rest of the lemon into small pieces. Try to cut around the membrane and remove the lemon pulp in segments.
When the rice is ready, add the peas, half of the lemon segments, and the lemon zest. Mix together well and taste. Adjust the salt or lemon to taste. Add the two tablespoons of butter and a dash of olive oil and remove from heat. Let the butter melt and stir rapidly to create emulsify and create a creamy sauce.
Searing the Scallops
Lightly salt the scallops before frying. They will cook very quickly. In a frying pan, add a dash of olive oil and sear the scallops for a minute or two until golden brown, then set aside.
Plate the risotto, place the scallops on top and enjoy. Serves: 2 entrees
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