Risotto with Scallops
1 1/2 lbs sea or bay scallops
1/4 cup unsalted butter
1 cup thinly sliced scallions
1/2 tsp salt
1/2 tsp pepper
1 tbsp grated lemon grind
2 tbsp finely minced Italian parsley leaves
Freshly grated Parmigiano cheese
1 - Wash scallops several times in cold water to remove sand. Place in a strainer and blot dry with paper towel. If using tiny bay scallops, leave whole; if using sea scallops, cut horizontally into 1/2 inch slices.
2 - In a large saute pan, melt butter over medium heat. Add scallions and saute, stirring constantly, until barely tender, about 2 minutes. Add scallops and cook, stirring constantly, for 2 minutes. Add slat, pepper, and lemon rind; mix well and remove from heat.
3 - Stir scallop into risotto. Cook uncovered over low heat, stirring constantly, until juices from scallops are completely absorbed into rice, about 1 to 2 minutes. Remove from heat and stir in parsley.
4 - Transfer to a heated bowl and serve with freshly grated Parmigiano cheese