This dish is a perfect blend of creamy, herby risotto paired with beautifully seared scallops. The tarragon adds a unique flavor that elevates the dish, making it a restaurant-quality meal you can enjoy at home. Whether you're cooking for a special occasion or simply treating yourself, this recipe is sure to impress.
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Heat olive oil in a large pan over medium heat. Add the shallot and garlic, sautéing until translucent.
Add the Arborio rice and stir to coat in the oil, toasting lightly.
Pour in the white wine and stir until it’s absorbed.
Gradually add warm stock, one ladleful at a time, stirring constantly. Allow each addition to be absorbed before adding the next.
Continue until the rice is al dente and creamy, about 18-20 minutes.
Stir in Parmesan, butter, and fresh tarragon. Season with salt and pepper. Cover and set aside.
Heat a skillet over high heat. Add olive oil and heat until shimmering.
Season the scallops with salt and pepper on both sides.
Place scallops in the skillet, ensuring they are not crowded. Sear for 2 minutes without moving them.
Flip the scallops and add butter, garlic, and tarragon. Spoon the melted butter over the scallops for 1-2 minutes until cooked through. Remove from heat.
Spoon the creamy tarragon risotto onto plates, spreading it slightly to form a base.
Arrange scallops on top of the risotto.
Drizzle with any pan juices from the scallops for extra flavor. Garnish with a sprig of tarragon or a sprinkle of Parmesan for a finished look.
Ensure the scallops are patted dry before searing to achieve a golden crust.
Use warm stock for the risotto to maintain the cooking temperature and achieve a creamy consistency.
Do not overcrowd the scallops in the pan to ensure even cooking and a proper sear.
Can I use a different type of rice for the risotto?
Arborio rice is recommended for its high starch content, which gives risotto its creamy texture. Substituting with another type of rice may not yield the same results.
What can I use instead of white wine in the risotto?
You can substitute white wine with an equal amount of chicken stock or vegetable stock for a non-alcoholic option.
How do I know when the scallops are cooked?
Scallops are cooked when they are opaque and firm to the touch. Overcooking can make them rubbery, so keep an eye on the timing.
Can I use dried tarragon instead of fresh?
Fresh tarragon is preferred for its vibrant flavor, but you can use dried tarragon in smaller quantities as it has a more concentrated taste.
What is the best way to reheat risotto?
Reheat risotto gently on the stovetop with a splash of stock or water to restore its creamy consistency.
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