Dinner for 4

Lemon Butter Scallops Over Risotto

Name: Lemon Butter Scallops Over Risotto
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 14 jumbo sea scallops; 5 1/2 cups hot chicken broth; 1 cup arborio or carnaroli rice; 1/2 cup white wine; 1/3 cup grated parmesan cheese; 1 1/2 shallots; 2 1/2 cloves garlic; 2 tbsp butter; 2 tbsp minced fresh parsley (optional); salt and pepper to taste (optional); lemon wedges for serving (optional); oil; 2 tbsp unsalted butter; 2 tbsp fresh parsley; 1/2 lemon

Creamy mushroom Parmesan risotto is topped with lemon-butter sea scallops cooked until tender and opaque.

Typical price

$28.18for 4 servings

$7.04 per serving$28.18 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: kitchenswagger.com

45 minstart to table
Mediumdifficulty
4servings as written
$$$$typical cost tier

Italian High-protein Family Dinners

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Scallops$14.99/lb typical	1.3 lb	$19.67Typical price
Broth or stock$0.07/oz typical	46 oz	$3.20Typical price
Wild, basmati, jasmine, arborio rice$0.15/oz typical	6.5 oz	$0.97Typical price
Parmesan$0.55/oz typical	1.25 oz	$0.64Typical price
Leeks and shallots$3.49/lb typical	0.25 lb	$0.82Typical price
Garlic$0.75 each typical	0.25	$0.19Typical price
Butter$0.40/oz typical	2 oz	$0.80Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.14Typical price
Lemons and limes$0.60 each typical	0.75	$0.45Typical price
Total for the servings shown		$28.18

Pantry staples you likely have

Wine, beer and spiritsSalt and pepperCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

Ingredients

14 jumbo sea scallops
5 1/2 cups hot chicken broth
1 cup arborio or carnaroli rice
1/2 cup white wine
1/3 cup grated parmesan cheese
1 1/2 shallots
2 1/2 cloves garlic
2 tbsp butter
2 tbsp minced fresh parsley (optional)
salt and pepper to taste (optional)
lemon wedges for serving (optional)
oil
2 tbsp unsalted butter
2 tbsp fresh parsley
1/2 lemon

Steps

Warm the chicken broth in a medium saucepan over low heat.
Heat the oil in a large skillet over medium heat and cook the mushrooms, shallots, and garlic for 5 minutes.
Stir in the rice and wine, then cook until the wine is nearly absorbed.
Add the hot broth 1 cup at a time, stirring often for 22 minutes, until the rice is creamy and tender.
Stir in the Parmesan, 2 tablespoons of butter, salt, pepper, and parsley, then keep the risotto warm.
Pat the scallops dry and sear them in oil in a large skillet over medium-high heat for 2 to 3 minutes per side, until opaque and 145 F.
Melt the remaining butter with the lemon juice and parsley, then spoon it over the scallops and serve them over the risotto.