Scallops (gf) Recipe

Cooking Directions

1. 1

   Prepare the Risotto

   In a saucepan, bring the vegetable broth to a simmer and keep it warm. In a separate large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced shallot and minced garlic, sauté until translucent.

2. 2

   Cook the Risotto

   Add Arborio rice to the skillet, stirring for about 2 minutes until it's lightly toasted. Add the saffron and a ladle of warm broth. Stir continuously until the broth is mostly absorbed. Continue adding broth one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.

3. 3

   Add Asparagus and Tomatoes

   While the risotto is cooking, trim and cut the asparagus into bite-sized pieces. Blanch in boiling water for 2-3 minutes then shock in ice water. Dice the heirloom tomatoes. Once the risotto is nearly done, fold in the asparagus, tomatoes, and charred corn, cooking for an additional 5 minutes.

4. 4

   Sear the Scallops

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

5. 5

   Plate the Dish

   On each plate, serve a scoop of saffron risotto. Top with seared scallops, drizzle chimi rojo sauce, and garnish with trout roe and fresh pea tendrils.