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Lemon Chive Butter Seared Scallops with Parmesan Risotto

Aberdeen's Kitchen
  • minutes
  • Serves 2 to 3

INGREDIENTS

1 lb

Scallops, jumbo

1 tbsp

Chives, fresh

1

Garlic clove

1

Yellow onion, small

7 cups

Chicken broth

1/2 tbsp

Lemon juice

1 1/2 cups

Arborio rice

1

Salt

2 tbsp

Olive oil or grapeseed oil, extra virgin

5 tbsp

Butter, unsalted

1/2 cup

Parmesan cheese

5/8 cup

White wine, dry