Seared Scallops with Leek Risotto and Lemon Brown Butter Sauce
INGREDIENTS
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1 tablespoon olive oil
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4 tablespoons unsalted butter, divided
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2 large leeks (white and light green parts only), washed well and diced (2 1/2 cups)
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1 1/2 cups Arborio or Carnaroli rice
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1/2 cup dry white wine
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5-6 cups low-sodium chicken or vegetable broth or water
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1 tablespoon fresh lemon juice
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2 teaspoons lemon zest, finely grated (from about 1 large lemon)
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3 tablespoons mascarpone cheese
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1/2 cup grated Parmesan or Pecorino
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Coarse kosher salt and freshly cracked black pepper
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5 tablespoons unsalted butter
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1 small clove garlic, minced or grated (about 2 teaspoons)
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1 tablespoon fresh lemon juice
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Kosher salt and freshly ground black pepper, to taste
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8-10 large fresh dry sea scallops (about 3/4 pound)
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Coarse kosher salt
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1 tablespoon vegetable, canola, or grapeseed oil
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2 tablespoons teardrop or other peppers (optional)
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