Seared Sea Scallops With Leek Risotto And Lemon-Brown Butter Sauce Recipe
Recipe By Serious Eats
Seared sea scallops, a rich and creamy leek risotto, and an easy but flavorful brown butter and lemon sauce come together for a show-stopping valentine's day dinner that doesn't require hours and hours of cooking.
Ingredients For Seared Sea Scallops With Leek Risotto And Lemon-Brown Butter Sauce Recipe
For the leek risotto
1 tablespoon Extra virgin olive oil
1.5 cup Arborio or carnaroli rice
4 tablespoon Unsalted Butter, Divided
2 part Large leeks, white and light green only, washed well and diced
0.5 cup Dry white wine
5 cup Homemade or store bought low sodium chicken or vegetable stock or water, kept warm
3 tablespoon Mascarpone cheese
0.5 cup Grated parmigiano reggiano cheese
2 teaspoon Lemon zest, finely grated
1 tablespoon Fresh juice from 1 lemon
NaN Kosher Salt And Freshly Ground Black Pepper
For the lemon brown butter sauce
5 tablespoon Unsalted butter
1 Medium clove garlic, minced
1 tablespoon Fresh juice from 1 lemon
For the scallops
8 Large dry packed sea scallops, dried thoroughly with towels
Kosher salt
1 tablespoon Neutral oil, such as vegetable, canola, or grape seed
Nutrition value
1715
calories per serving
82 g Fat100 g Protein132 g Carbs9 g FiberOther
Current Totals
82 g Fat
100 g Protein
132 g Carbs
9 g Fiber
MacroNutrients
Carbs
132 g
Protein
100 g
Fiber
9 g
Fats
Fat
82 g
Vitamins & Minerals
Calcium
423 mg
Iron
13 mg
Vitamin A
52 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
27 mg
Vitamin B6
2 mg
Vitamin B9
114 mcg
Vitamin B12
0 mcg
Vitamin C
32 mg
Vitamin E
6 mg
Copper
2 mcg
Magnesium
237 mg
Manganese
2 mg
Phosphorus
1238 mg
Selenium
96 mcg
Zinc
10 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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