Jul 14 2026
Restaurants›Gertrude's›Seared Sea Scallops Recipe

Seared Sea Scallops Recipe

Inspired by Gertrude's
Time1h
Serves4

With multi-mushroom risotto, saffron balsamic reduction and parmesan crisp

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Ingredients

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Sea Scallops

Multi-Mushroom Risotto

Saffron Balsamic Reduction

Parmesan Crisp

Method

Preparing the Saffron Balsamic Reduction

  1. 1

    Make the Reduction

    In a saucepan, combine balsamic vinegar, saffron threads, and honey. Bring to a gentle simmer over medium heat and reduce by half until syrupy. Set aside.

Making the Risotto

  1. 2

    Sauté Mushrooms and Shallots

    In a large pan, melt butter over medium heat. Add diced shallots and minced garlic, sauté until translucent. Add mixed mushrooms and cook until tender.

  2. 3

    Cook the Risotto

    Add Arborio rice to the pan, stirring to coat. Gradually add warm mushroom broth, one ladle at a time, stirring continuously until absorbed. Repeat until rice is creamy and al dente.

  3. 4

    Finish the Risotto

    Stir in grated Parmesan cheese, salt, and black pepper. Keep warm.

Preparing the Scallops

  1. 5

    Sear the Scallops

    Pat the sea scallops dry and season with salt and black pepper. Heat olive oil in a skillet over high heat. Add scallops and sear for 2-3 minutes per side until golden brown and cooked through.

Making the Parmesan Crisp

  1. 6

    Prepare the Crisp

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place small mounds of grated Parmesan cheese on the sheet and flatten slightly. Bake for 5-7 minutes until golden and crisp. Let cool.

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