Parmesan and Lemon Risotto with Seared Scallops

My husband and I have been so busy entertaining all of our family and friends in our new kitchen that we realized we have not had a date night for just the two of us in awhile. We decided to enjoy one this past weekend and this was the main dish. It is a perfect spring date-night-in meal and pairs incredibly well with a Pinot Grigio (my husband's favorite wine) Enjoy everyone!

Ingredients:

Risotto

• 2 Tbsp. Butter

• 1 Tsp. Garlic, Minced

• 1 Tsp. Shallot Minced

• 1 Cup Arborio Rice

• 1/2 Cup White Wine

• 3 Cups Chicken Stock

• 1 Tbsp. Lemon Rind, grated

• 1/2 Cup Parmesan Cheese

Scallops

• 1 Tbsp. Butter

• 10-12 Jumbo Scallops

• 1 Tsp. Lemon Rind, Grated

Serving

• Fresh Mint, chopped for serving

• Fresh Basil, chopped for serving

• Parmesan cheese for serving

• Lemon Rind, grated for serving

Directions:

First we're going to make the risotto

1. In a large skillet melt butter at medium heat. Once hot add garlic and shallot and cook, stirring for 2-3 minutes or till browned.

2. Add the rice and cook stirring for 2 minutes so the rice absorbs all the flavor. Add the white wine and allow to simmer for 2-3 minutes.

3. In 1/2 cup batches add the chicken stock till all is absorbed and the rice is creamy. Make sure to stir often between batches so the rice does not stick.

4. Once all stock is absorbed add the cheese, lemon rind, salt and pepper. Stir till all is combined and set aside.

While the rice is cooking we're going to make the scallops

1. In a medium skillet melt the butter at medium heat. Once hot add scallops in a single layer. Allow to cook for 4-5 minutes then flip and allow to cook for another 4-5 minutes.

2. Once both sides are cooked sprinkle with lemon rind, salt and pepper.

Now we plate!

1. To assemble spoon one large helping of the rice in a deep bowl, top with scallops and sprinkle with extra cheese, lemon rind, mint and basil.

Serves: 2 people

Time: 30 Minutes