Pan-seared New England Scallops Recipe
Saffron Risotto, Artichoke, Oven Roasted Tomato, Basil
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Ingredients
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For the Pan-Seared Scallops
For the Saffron Risotto
For the Oven Roasted Tomatoes
For the Artichokes
Method
Prepare the Oven Roasted Tomatoes
- 1
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Place the halved roma tomatoes on a baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper. Roast in the oven for 25-30 minutes, until caramelized and soft. Remove and set aside.
Prepare the Saffron Risotto
- 2
Cook the Risotto
In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, and sauté until translucent (about 3-4 minutes). Stir in the arborio rice and cook for 2 minutes until slightly toasted.
- 3
Add Wine and Saffron
Pour in the dry white wine and stir continuously until it is mostly absorbed. Add the saffron threads to the warm broth, then gradually add the broth (one ladle at a time) to the rice, stirring frequently until each addition is absorbed before adding more. Continue for about 18-20 minutes until the rice is creamy and al dente.
- 4
Finish the Risotto
Stir in the grated parmesan cheese, the remaining tablespoon of butter, and season with salt and black pepper. Remove from heat and cover to keep warm.
Prepare the Artichokes
- 5
Mix Artichokes
In a bowl, combine the chopped artichoke hearts with olive oil, lemon juice, salt, and black pepper. Mix well and set aside.
Cook the Scallops
- 6
Sear the Scallops
Pat the scallops dry with paper towels. Season with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the scallops and sear for 2-3 minutes on each side until golden brown and cooked through. Add the butter during the last minute of cooking for extra flavor.
Plate the Dish
- 7
Assemble the Plate
On each plate, place a serving of saffron risotto, top with seared scallops, a spoonful of the artichoke mixture, and the roasted tomatoes. Garnish with chopped fresh basil before serving.