NORTH ATLANTIC JUMBO SCALLOPS Recipe

Prepare the Risotto

In a saucepan, heat the vegetable broth over medium heat. In another large pan, melt 2 tablespoons of butter and olive oil over medium heat. Add the chopped shallots and garlic, sautéing until fragrant. Stir in the Arborio rice and cook for about 2 minutes. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the rice absorbs the liquid. This should take about 18-20 minutes. Stir in the white wine and finish with the Parmesan cheese. Season with salt and black pepper.

Cook the Scallops

Pat the jumbo scallops dry with paper towels and season with salt and pepper. In a skillet over high heat, melt the remaining 2 tablespoons of butter. When the butter is hot and bubbly, add the scallops, searing them for about 2-3 minutes on each side until they are golden brown and cooked through. Be careful not to overcook.

Make the Corn Lemon Butter

In a small saucepan, combine 1 cup of corn (frozen or fresh) with 2 tablespoons of butter and the juice of 1 lemon. Cook over medium heat until heated through, then blend until smooth if desired.

Serve

On a plate, scoop a generous portion of the vegetable risotto, place three scallops on top, drizzle with corn lemon butter, and garnish with charred jalapeño chimichurri.