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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
