Tarragon Seared Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Risotto Fritter

   In a pot, heat olive oil over medium heat. Add Arborio rice and toast for 2 minutes. Gradually add vegetable broth, stirring frequently until rice is cooked. Stir in peas, spinach, mint, and Parmesan cheese. Let cool, then form into fritters and chill for 30 minutes.

2. 2

   Cook the Scallops

   Season scallops with salt, pepper, and tarragon. Heat olive oil in a skillet over high heat. Sear scallops for 2-3 minutes on each side until golden brown. Remove from heat and let rest.

3. 3

   Prepare the Gremolata

   Chop pistachios finely and mix with lemon juice, salt, and pepper in a bowl.

4. 4

   Make the Skordalia

   Blend red bell pepper, garlic, olive oil, and salt in a food processor until smooth. Adjust seasoning as needed.

5. 5

   Fry the Fritters

   In a frying pan, heat oil over medium heat. Fry the chilled fritters until golden brown on both sides, about 3-4 minutes per side.

6. 6

   Serve

   Plate the fritters, top with seared scallops, sprinkle with pistachio gremolata, and serve with red pepper skordalia on the side.