Seared Sea Scallops & Saffron Risotto Recipe
asparagus, piri piri sauce, local micro Green
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Ingredients
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For the Seared Sea Scallops
For the Saffron Risotto
For Serving
Method
Preparing the Saffron Risotto
- 1
Infuse the Broth
In a small saucepan, warm the chicken or vegetable broth over low heat. Add the saffron threads and let them steep in the broth for about 10 minutes.
- 2
Cook the Aromatics
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the finely chopped onion and minced garlic. Sauté until translucent, about 3-4 minutes.
- 3
- 4
Deglaze with Wine
Pour in the dry white wine and stir continuously until the wine has mostly evaporated.
- 5
Add Broth Gradually
Start adding the warmed saffron-infused broth, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. This process should take about 18-20 minutes.
- 6
Finish the Risotto
Once the rice is creamy and al dente, stir in the remaining butter and grated parmesan cheese. Season with salt and black pepper to taste. Keep warm.
Cooking the Sea Scallops and Asparagus
- 7
Prepare the Scallops
Pat the sea scallops dry with paper towels. Season both sides with salt and black pepper.
- 8
Sear Scallops
In a large skillet, heat olive oil over high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
- 9
Cook the Asparagus
In the same skillet, add the asparagus. Sauté for about 5 minutes until tender-crisp. Season with salt and pepper.