Seared scallops over lemon-mascarpone risotto
Seared scallops over lemon-mascarpone risotto

Preparation time 15 minutes

Total time: 45 minutes

Ingredients

  1. 15 mL (1 tablespoon) + 5 mL (1 teaspoon) olive oil
  2. 1 small onion, finely chopped
  3. 2 garlic cloves, finely chopped
  4. 375 mL (1 1/2 cups) arborio rice
  5. 80 mL (1/3 cup) white wine
  6. 1 L (4 cups) sodium-reduced chicken broth
  7. 60 mL (1/4 cup) lemon
  8. 80 mL (1/3 cup) mascarpone cheese
  9. 750 mL (3 cups) baby spinach leaves
  10. 20 scallops, size 10–20 (about 500 g/1 lb)
  11. To taste, salt and pepper
  12. One lemon, zested
  13. 45 mL (3 tablespoons) torn fresh basil leaves

Directions

  1. In a saucepan, heat 15 mL (1 tablespoon) of olive oil over medium heat. 
  2. Sauté onion and garlic for about 3 minutes, or until onion is translucent. Add rice, and stir to coat well. 
  3. Add white wine and allow to reduce by half. Pour in chicken broth and lemon juice. Bring to a boil, stirring constantly. Cover pan; reduce heat to low. Allow rice to simmer, stirring occasionally, for about 20 minutes, or until cooked and creamy in texture. 
  4. Stir in mascarpone cheese and spinach leaves, combining well. Cover and reserve.
  5. In a non-stick skillet, heat remaining oil over medium-high heat. Sear scallops for 3 to 5 minutes per side, or until opaque. Season with salt and pepper to taste.
  6. Divide risotto into 4 shallow bowls. Top with scallops, lemon zest and fresh basil.

Variation: If you can't find mascarpone cheese, use cream cheese instead.

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