American-Style Creamy Scallop Risotto with Chardonnay Reduction

Instructions

1. 1

   Pat the sea scallops dry with paper towels and season lightly with a pinch of salt and black pepper.

2. 2

   In a medium saucepan, bring the chicken broth to a gentle simmer and keep warm over low heat.

3. 3

   In a large skillet or wide saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the scallops and sear for 1-2 minutes per side until golden brown and just cooked through. Remove scallops from the pan and set aside, covered.

4. 4

   In the same pan, add the remaining olive oil and butter. Add the finely chopped onion and cook for 2-3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

5. 5

   Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted and coated with oil.

6. 6

   Pour in the Chardonnay wine and cook, stirring, until the wine is mostly absorbed by the rice.

7. 7

   Add a ladleful (about 1/2 cup) of warm chicken broth to the rice. Stir frequently and allow the liquid to be absorbed before adding the next ladleful. Continue this process, adding broth gradually and stirring, until the rice is creamy and al dente, about 18-20 minutes.

8. 8

   Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Season with the remaining salt and black pepper. Cook for another 2-3 minutes until the risotto is rich and creamy.

9. 9

   Gently fold in the seared scallops and any juices that have accumulated. Heat through for 1 minute.

10. 10

    Remove from heat. Serve the risotto in bowls, garnished with chopped parsley and extra Parmesan if desired.