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Lemon-Scallop Risotto

Lemon-Scallop Risotto with Peas and Leeks

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Just in time for Valentine’s Day, we’re celebrating a sweet marriage that’s both comforting and decadent: brown butter–seared scallops and a spring pea risotto with leeks, white wine, and lemon. Small, tender bay scallops are simply made for this spoonable dish. Our hands-off simmering method for the risotto means you can curl up with your honey and sip a glass of wine (a crisp Chablis would play up the citrus nicely) instead of constantly stirring the pot.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 790
  • Protein 32g
  • Total Carb 97g
  • Total Fat 26g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • vegetable stock
    • 8 ounces
    • vegetable stock
  • bay scallops
    • 10 ounces
    • bay scallops
  • lemon
    • 1
    • lemon
  • tarragon
    • 1/4 ounce
    • tarragon
  • leeks
    • 2
    • leeks
  • shallot
    • 1
    • shallot
  • unsalted butter
    • 6 packets
    • unsalted butter
  • Arborio rice
    • 3/4 cup
    • Arborio rice
  • white wine
    • 1/4 cup
    • white wine
  • rice flour
    • 1/3 cup
    • rice flour
  • peas
    • 1/2 cup
    • peas
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • zester (optional)
  • 2 8" medium pots, 1 with lid
  • 12" large pan

Allergens

Crustacean Shellfish, Milk

Cooking Steps

  1. Prepare scallops

    Prepare scallops

    In a medium pot, combine vegetable stock and 1½ cups water and bring to a boil over medium-high heat, then remove from heat and cover to keep warm until Step 4. Pat scallops dry, place on a paper towel–lined plate, and season with ½ teaspoon salt to draw out moisture. If you have a zester on hand and want to infuse your risotto with even more flavor, rinse and zest up to ½ lemon, place in a small bowl, and set aside.

  2. Prepare ingredients

    Prepare ingredients

    If leeks arrived with dark green tops, trim and discard them. Halve leeks lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Halve lemon. Roughly chop tarragon leaves, discarding stems. Peel shallot and mince. 

  3. Sauté aromatics and toast rice

    Sauté aromatics and toast rice

    Remove leeks from water and pat dry with paper towel. Heat 2 packets butter in a separate medium pot over medium-high heat. When butter is foamy, add leeks and shallot and sauté until softening, 5 minutes. Add rice and cook, stirring frequently, until toasted and translucent, 2-3 minutes. Stir in wine and ⅛ teaspoon salt and simmer until liquid is mostly absorbed, 1 minute.  

  4. Simmer risotto

    Simmer risotto

    Add warmed stock and water to pot with rice. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer, stirring occasionally, until liquid is mostly absorbed and rice is tender, 15-18 minutes. Meanwhile, place flour on a plate and season with ¼ teaspoon salt and pepper. Pat scallops very dry with paper towel (to get a better sear), add to flour, and toss to coat.  

  5. Sear scallops

    Sear scallops

    In a large pan, heat 1 tablespoon olive oil over medium-high heat. When oil is shimmering, add scallops and sear, without stirring, for 2-3 minutes (to keep them from sticking to the pan), then transfer to a plate with a slotted spoon, discarding any liquid. Add 2 packets butter to pan and cook, stirring occasionally, until deep golden and fragrant, 2-3 minutes. Return scallops to pan and toss to coat, about 1 minute. Remove pan from heat.

  6. Finish risotto and plate

    Finish risotto and plate

    In pot with risotto, off heat, stir in peas, lemon zest (if using), juice of 1 lemon, half of Parmesan, half of tarragon, remaining butter, ½ teaspoon salt, and pepper as desired. Divide risotto between serving dishes and top with seared scallops, remaining Parmesan, and remaining tarragon. Spoon over any remaining brown butter and dig in!

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