This recipe for lemon risotto with scallops and French green beans was mentioned on Today in LA Weekend.
1 pound extra-large scallops, feet removed, split in half lengthwise
3/4 pound french green beans, trimmed and lightly blanched in Boiling Water
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, divided, plus more to taste
1/4 teaspoon freshly ground black pepper plus more to taste
1 can (49 ounces) low-sodium chicken broth
4 tablespoons (1/2 stick) unsalted butter
1/2 white onion, finely chopped
2 cups rice for risotto, such as Arborio or Carnaroli
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano, plus more for serving
1/4 cup fresh squeezed lemon juice
In a bowl, toss the scallops with 1 tablespoon of the oil and 1/2 teaspoon of the salt. In another bowl, toss the blanched green beans with the remaining 1 tablespoon oil, 1/2 teaspoon of salt, and the 1/4 teaspoon of pepper. Preheat a large non-stick skillet over medium high heat. Using tongs add the scallops one by one and cook, turning only once, assure they are nicely browned and that they are opaque, about 3 minutes. Transfer to a platter. In another large non-stick skillet over medium high heat add the blanched green beans in an even layer. Cook, turning occasionally until the green beans are crisp tender and just barely tinged with brown. Transfer to the platter with the scallops, tent with foil and set aside to rest.
Bring the broth just to a simmer in a medium saucepan. Reduce the heat to very low to keep the broth hot.
In a wide casserole or Dutch oven over medium heat, melt 3 tablespoons of the butter. Add the onion and cook, stirring occasionally, until it is translucent, about 3 minutes. Add the rice and stir until the rice feels heavy in the spoon (do not toast the rice) about 2 minutes. Add wine and cook, stirring constantly, until the wine is almost evaporated.
Add 1/2 cup of hot broth to the rice and cook, stirring frequently, until rice has almost completely absorbed the liquid. Adjust the heat to medium-low to keep the risotto at a steady simmer. Continue stirring in the broth in 1/2 cup additions, stirring until the broth is almost completely absorbed before adding more, leaving 1/4 cup broth for the final addition. If you run out of broth before the risotto is tender, use hot water. After about 18 minutes, the rice will be creamy, plump and cooked through but still slightly chewy. About 3 minutes before the risotto is done, uncover the scallops and green beans and place in the oven to heat through. Stir in the remaining 1/4 cup of broth and the lemon juice. Fold in the remaining 1 tablespoon of butter along with the Parmesan cheese. Season with salt and pepper.
Spoon the risotto into 4 warmed shallow bowls. Scatter the seared green beans over the top of each serving. Using tongs, place seared scallops in a row over each serving. Serve hot with the Parmesan cheese passed on the side.
Chef’s Note: To give risotto the proper creamy texture, you must use medium-grain rice with high starch content, and stir the rice constantly to help release the starches into the cooking liquid. While Arborio rice is the most common Italian medium-grain rice, look for other varieties, such as Carnaroli. There’s nothing wrong with Arborio, but the latter are even starchier, and make especially unctuous and refined risottos.