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Scallops and Lemon Tarragon Risotto

« Back to Academy

Scallops and Lemon Tarragon Risotto

« Back to Academy

Scallops and Lemon Tarragon Risotto

Yields 4 MetPro Serving

MetPro Serving Breakdown:

Protein = 2
Meal Carbs = 2
Veggie Carb = 2
Fats = .5


Ingredients

  • 18 oz scallops
  • 4 oz goat cheese
  • 2 cups green peas
  • 1 cup brown rice (uncooked)
  • 4 cups bone broth (or chicken stock)
  • 1 1/2 cups leeks, chopped
  • 1/2 cup shallot, chopped
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 2 tbsp fresh tarragon, chopped
  • salt and pepper to taste

Directions

1.) Bring the broth to a simmer in a saucepan and keep on low-medium heat.
2.) In a large saucepan, add the leeks and shallots, cooking them until tender. Add in the rice and cook until it becomes translucent. Stir in 1 ladle of broth at a time until the liquid is nearly absorbed by the rice, stirring constantly. Add in the peas and cook for about 1 minute.
3.) Remove from heat and stir in the goat cheese, lemon zest, lemon juice, and tarragon. Season with salt and pepper to taste.
4.) Pat scallops dry and season with salt and pepper. In a large skillet, cook the scallops over high heat until browned on the bottom and then turn them over and continue cooking until white throughout.
5.) Plate the risotto and top with scallops. Enjoy!

Category: Recipes

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