North Atlantic Jumbo Scallops Recipe

Preparation

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.