Seared Sea Scallops With Leek Risotto And Lemon-Brown Butter Sauce Recipe

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