Lemon Leek Scallop Risotto

Elevated Dinner Series

Scallops and Risotto; two things that I think are commonly mistaken to be difficult. Yes, practice makes perfect but follow this recipe and I assure you that it is easier than you think.

We are making a light citrusy risotto with leeks and buttery delicious scallops. For an extra lemon-y taste I used a touch of Brightland Lemon Infused Olive Oil.

Prep and Cooking Points For Scallops:

1. Make sure to remove the foot of the scallop. This is the small crescent moon shaped piece on the side of the mussel. When cooked it becomes very tough.

2. Pat the scallops dry before seasoning. This will help ensure that you get a crispy seared crust.

3. Baste your scallops in butter. Butter is your friend, this will make sure that the scallops stay succulent and not dry out while cooking.