Pan-Seared Scallops with Creamy Paprika Risotto

Ingredients

• 1.5 cups arborio rice
• 4 cups low sodium chicken broth
• 0.5 cup white wine
• 2 tbsp unsalted butter
• 1 tbsp garlic-infused oil
• 0.5 cup freshly grated parmesan cheese
• 1 lb sea scallops
• 2 tbsp extra virgin olive oil
• 0.25 cup fresh chives
• 1 lemon
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 sprig fresh rosemary
• 1 sprig thyme
• 0.5 tsp sweet paprika
• 1 tbsp parsley

Instructions

1. 1In a pot, heat garlic-infused oil over medium heat. Add arborio rice and stir for 1 minute. Deglaze with white wine, stirring until absorbed. Gradually add warm chicken broth, 0.5 cup at a time, stirring constantly until each addition is absorbed before adding more. Continue until rice is creamy and al dente (about 20-25 minutes). Stir in butter, Parmesan cheese, sweet paprika, salt, and black pepper.
2. 2While risotto cooks, season scallops with salt and pepper. Heat extra virgin olive oil in a separate skillet over medium-high heat until shimmering. Add scallops in a single layer and sear for 1.5-2 minutes per side until golden brown and cooked through.
3. 3Stir lemon zest, lemon juice, and half of the chopped chives into the risotto.
4. 4Plate the creamy risotto, top with the seared scallops, and garnish with the remaining fresh chives, fresh parsley, rosemary, and thyme sprigs.