Restaurants›Anson Restaurant›Pan Seared Scallops Recipe

Pan Seared Scallops Recipe

Inspired by Anson Restaurant
Time45m
Serves4

sweet corn Charleston gold risotto, summer herb vinaigrette, sweet corn, tomatoes, saba

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Ingredients

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Scallops

Charleston Gold Risotto

Summer Herb Vinaigrette

Garnish

Method

Preparing the Risotto

1

Cook the Shallots and Garlic

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced shallots and minced garlic and sauté until translucent.

2

Add the Rice

Add the Charleston gold rice to the pan and stir for about 2 minutes, allowing it to lightly toast.

3

Add Broth Gradually

Begin adding the vegetable broth, one cup at a time, stirring frequently. Wait until each cup is mostly absorbed before adding the next.

4

Incorporate Sweet Corn and Cheese

Once the rice is al dente, stir in the sweet corn and grated Parmesan cheese. Add butter and mix until creamy. Season with salt and pepper to taste.

Preparing the Scallops

5

Season the Scallops

Pat the scallops dry with paper towels. Season both sides with salt and black pepper.

6

Sear the Scallops

In a skillet, heat 2 tablespoons of olive oil over high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through.

Making the Vinaigrette

7

Combine Ingredients

In a bowl, whisk together chopped basil, chopped parsley, olive oil, red wine vinegar, honey, salt, and black pepper until well combined.

Assembly

8

Plate the Dish

On a plate, spoon a generous serving of the Charleston gold risotto. Top with the seared scallops, halved cherry tomatoes, and drizzle with summer herb vinaigrette and saba.