Pan Seared Scallops (agf) Recipe

Cooking Instructions

1. 1

   Prepare the Risotto

   In a large pot, bring the vegetable broth to a simmer. In another pot, heat 1 tablespoon of olive oil over medium heat. Add the cauliflower florets and sauté for 5 minutes. Add 1 cup of the simmering broth, stir, and let cook until cauliflower is tender. Blend until smooth and return to pot. Stir in fresh tarragon and season with salt and pepper.

2. 2

   Sauté the Broccolini

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add broccolini, season with salt and pepper, and sauté for about 5 minutes until tender.

3. 3

   Make the Red Wine Pomegranate Reduction

   In a saucepan, combine red wine and pomegranate juice. Bring to a boil, then reduce heat and simmer until the mixture is reduced by half, about 10-15 minutes.

4. 4

   Cook the Scallops

   Pat the scallops dry and season with salt and pepper. In a large skillet, heat 2 tablespoons of butter over medium-high heat. Once hot, add the scallops and sear for about 2-3 minutes per side until golden brown and cooked through.

5. 5

   Plate the Dish

   On each plate, create a bed of cauliflower risotto, top with sautéed broccolini, and place the seared scallops on top. Drizzle with the red wine pomegranate reduction, sprinkle with chopped pistachios and lemon zest.