Valentine's Day calls for a special occasion dinner, but 'special occasion' doesn't have to involve a massive undertaking.
Seared Sea Scallops With Leek Risotto and Lemon-Brown Butter Sauce
It's important to get the right kind of sea scallops for this dish, which means dry-packed scallops, not wet-packed ones. Your fishmonger will be able to tell you which kind they have. They'll also look different: dry scallops have deeper and more varied hues, while wet ones are much whiter and will leach out milky fluid when cooked.
For the risotto, we favor Carnaroli rice over Arborio, since it holds its texture a little better, but use whichever you can find. We use a classic method here, toasting the rice in extra-virgin olive oil, then adding butter and leeks and cooking until the leeks soften. After hitting the pan with a splash of white wine, we ladle in hot broth in small additions until the rice is cooked.
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