"Seared Scallops with Leek Risotto and Lemon-Brown Butter - No need to be nervous about making scallops and risotto. Trust us: it's easier than you think...."
INGREDIENTS
•
1 tablespoon olive oil
•
4 tablespoons unsalted butter, divided
•
2 large leeks (white and light green parts only), washed well and diced (2½ cups)
•
1½ cups Arborio or Carnaroli rice
•
½ cup dry white wine
•
5-6 cups low-sodium chicken or vegetable broth or water
•
1 tablespoon fresh lemon juice
•
2 teaspoons lemon zest, finely grated (from about 1 large lemon)
•
3 tablespoons mascarpone cheese
•
½ cup grated Parmesan or Pecorino
•
Coarse kosher salt and freshly cracked black pepper
•
5 tablespoons unsalted butter
•
1 small clove garlic, minced or grated (about 2 teaspoons)
•
1 tablespoon fresh lemon juice
•
Kosher salt and freshly ground black pepper, to taste
•
8-10 large fresh dry sea scallops (about ¾ pound)
•
Coarse kosher salt
•
1 tablespoon vegetable, canola, or grapeseed oil
•
2 tablespoons teardrop or other peppers (optional)