Indulge your senses with this elegant and surprisingly simple recipe for Grilled Scallops with Jade Risotto and a vibrant Lemon-Wine Sauce. The delicate sweetness of perfectly seared scallops is exquisitely complemented by the creamy, subtly herbaceous jade risotto, infused with vibrant spinach. A bright and zesty lemon-wine sauce ties everything together, creating a dish that's both sophisticated and satisfying. This recipe is perfect for a romantic dinner or a special occasion, impressing guests without demanding hours in the kitchen.
Imagine the vibrant green risotto, the perfectly caramelized scallops, and the tangy lemon sauce all nestled together on your plate. Ready to create this culinary masterpiece? Let's dive into the detailed, step-by-step instructions that will guide you through every stage of preparing this delicious Grilled Scallops with Jade Risotto and Lemon-Wine Sauce.
Tools Needed
- Grill pan
- Frying pan
Ingredients
- Scallops: 5
- Salt
- Pepper
- Olive oil
- Asparagus
- Green Jade Risotto
- White wine
- Lemon juice
- Butter
- Limoncello
- Lemon zest
- Fish stock
- Radicchio
- Parsley
- Basil
- Oregano
- Fig infused balsamic
Step-by-Step Instructions
Step 1. Prepare Ingredients & Cook Risotto
- Season with salt, pepper, and olive oil.
- Peel to make it more tender.
- Cook according to package directions. The recipe mentions a green jade risotto.
Step 2. Sear Scallops & Make Sauce
- Sear the scallops in a hot pan until golden brown.
- In a pan, melt butter, add white wine, lemon juice (from fresh lemons or bottled), and limoncello. Reduce until slightly thickened.
- Add fish stock to the sauce and continue to simmer until it thickens.
Step 3. Assemble the Dish
- Plate the risotto.
- Gently place the seared scallops on top of the risotto.
- Pour the sauce over the scallops and risotto.
Step 4. Garnish & Serve
- Garnish with shredded radicchio (soaked in lemon and olive oil), parsley, basil, oregano, lemon zest, and fig-infused balsamic (optional).
Read more: Classic Beef Spiedini: Italian-Style Kebabs Recipe
Tips
- Be gentle when handling the scallops and asparagus to avoid tearing them.
- Don't burn the butter while making the sauce.
- Use fresh lemon zest for extra flavor.
Nutrition
- N/A
FAQs
1. Can I use frozen scallops for this recipe?
Yes, but ensure they are completely thawed and patted dry before grilling to achieve a good sear.
2. What type of wine is best for the lemon-wine sauce?
A dry white wine like Sauvignon Blanc or Pinot Grigio works well. The acidity complements the scallops and lemon.
3. Can I make the risotto ahead of time?
You can prepare the risotto up to a day in advance and reheat gently before serving. However, it's best enjoyed fresh.
This Grilled Scallops with Jade Risotto and Lemon-Wine Sauce recipe delivers a restaurant-quality meal with surprisingly simple techniques. The combination of textures and flavors is truly unforgettable, making it a perfect dish for impressing guests or enjoying a special night in. So, gather your ingredients and prepare to create a culinary masterpiece that will leave you wanting more!