Seared Diver Scallops Recipe
Mascarpone Arborio Rice | Market Vegetables | Calabrian Chile | Passionfruit Butter Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Seared Diver Scallops
For the Mascarpone Arborio Rice
For the Market Vegetables
For the Passionfruit Butter Sauce
Method
For the Seared Diver Scallops
- 1
For the Mascarpone Arborio Rice
- 2
Cook the Arborio Rice
In a saucepan, heat butter and olive oil over medium heat. Add shallots and garlic, sauté until translucent. Add Arborio rice and stir for 1-2 minutes. Gradually add broth, one ladle at a time, stirring constantly until absorbed. Continue until rice is creamy and al dente, about 20 minutes. Stir in mascarpone and Parmesan cheese, season with salt and pepper.
For the Market Vegetables
- 3
For the Passionfruit Butter Sauce
- 4
Make the Passionfruit Sauce
In a small saucepan, melt butter over medium heat. Add passionfruit pulp and Calabrian chili paste, stirring to combine. Simmer for 2-3 minutes, season with salt to taste.
