Tasmanian Scallop and Lemon Myrtle Risotto
Creamy risotto infused with fragrant lemon myrtle and tender Tasmanian scallops, highlighting Australia's coastal flavors. This australian-inspired rice & grains ready in about 40 minutes pairs Arborio rice, large, cleaned Tasmanian scallops, lemon myrtle powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups Arborio rice
- 12 large, cleaned Tasmanian scallops
- 1 tsp lemon myrtle powder
- 2, finely chopped shallots
- 2, minced garlic cloves
- 1/2 cup dry white wine
- 5 cups, kept warm vegetable stock
- 3 tbsp unsalted butter
- 1/2 cup, grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp, chopped fresh parsley
- 1 tsp lemon zest
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 2 finely chopped shallots and 2 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant.
- Step 2: Stir in 1 1/2 cups Arborio rice and 1 tsp lemon myrtle powder, toasting the rice for 2 minutes until edges look translucent.
- Step 3: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed. Then, add 5 cups warm vegetable stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next, cooking for about 18-20 minutes until the risotto is creamy and tender.
- Step 4: Meanwhile, heat a separate skillet over high heat and add 1 tbsp unsalted butter and a drizzle of olive oil. Sear 12 Tasmanian scallops for 2 minutes on each side until golden and just cooked through.
- Step 5: Remove risotto from heat and stir in 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, and 1 tsp lemon zest. Gently fold in the seared scallops and 2 tbsp chopped fresh parsley. Serve immediately for a fresh, coastal Australian dish.
Frequently asked questions
How long does Tasmanian Scallop and Lemon Myrtle Risotto take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tasmanian Scallop and Lemon Myrtle Risotto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Tasmanian Scallop and Lemon Myrtle Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tasmanian Scallop and Lemon Myrtle Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tasmanian Scallop and Lemon Myrtle Risotto?
Australian rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
