Mojito Risotto with Seared Scallops

By charlotteh371

Ingredients

• 5 cups lower-sodium chicken broth
• ½ cup packed fresh mint leaves
• ½ cup unsalted butter, softened, divided
• 1½ tsp. kosher salt, divided
• 1½ cups uncooked Arborio rice
• ¾ cup (6 oz.) dry white wine
• ¼ cup heavy cream
• 1 tsp. lime zest, plus 2 Tbsp. fresh juice (from 1 lime), divided
• 2 Tbsp. olive oil
• 12 large sea scallops, patted dry, at room temperature (about 1 lb.)
• ¼ tsp. black pepper
• ¾ cup (6 oz.) light rum

Preparation

Step 1

. Heat broth in a saucepan over medium high until steaming (but not boiling); reduce heat to low to keep warm.

2. Bring a small saucepan of water to a boil over high heat. Add mint; boil 30 seconds. Drain. Gently squeeze water from mint; chop mint. Stir chopped mint, 1/3 cup butter and ½ teaspoon salt in a bowl; set aside.

3. Melt remaining butter in a medium saucepan over medium-high heat. Add rice; cook, stirring constantly, until coated, 1 to 2 minutes. Add wine; cook, stirring constantly, until rice absorbs liquid, about 1 minute. Add 2 cups warm broth; cook, stirring often, until broth is almost absorbed, about 10 minutes. Continue adding remaining warm broth, 1 cup at a time, stirring constantly, until most of the broth has absorbed between additions, 30 to 35 minutes total. (Rice should be tender and saucy.) Remove from heat; stir in cream, lime juice and mint-butter mixture. Set aside.

4. Heat oil in a large skillet over high. Sprinkle scallops with pepper and 1 teaspoon salt. Add scallops to hot oil. Using a spatula, gently press down on tops of scallops. Cook until scallops are well browned, 1 to 2 minutes per side. Remove skillet from heat; pour in rum, and carefully ignite with a long match. Allow rum to burn until flames die down, about 1 minute. Remove from heat. Top risotto with scallops, and sprinkle with lime zest. Serve immediately.