Plated
Lemon-Scallop Risotto with Peas and Leeks
<p>Just in time for Valentine's Day, we're celebrating a sweet marriage that's both comforting and decadent: brown butter–seared scallops and a spring pea risotto with leeks, white wine, and lemon. Small, tender bay scallops are simply made for this spoonable dish. Our hands-off simmering method for the risotto means you can curl up with your honey and sip a glass of wine (a crisp Chablis would play up the citrus nicely) instead of constantly stirring the pot.</p>
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