I love this recipe because it is simple, but has incredibly bold flavors and truly represents the best spring ingredients.
Technique tip: Dry scallops on a paper towel before seasoning and cooking. This will help with browning and creating a much deeper flavor.
For the lemon-thyme vinaigrette:
In a bowl, whisk together the lemon juice and zest, honey, thyme leaves, salt, pepper and shallots. Slowly add in the oil, whisking constantly, until well blended.
For the risotto:1.
Season the scallops on both sides with salt and pepper.2.
Heat a pan with a drizzle of oil and sear scallops until golden on both sides. Remove from pan and set aside.3.
Add garlic and shallots, and saute, but don't let them brown. Add the morel mushrooms, butter, leeks, carrots, peas, cauliflower and Parmesan cheese; stir. Season mixture with salt and pepper to taste.4.
Spoon risotto onto plates, top with scallops and drizzle with lemon vinaigrette.