Seared Georges Bank Scallops Recipe
Recipe information
Make Seared Georges Bank Scallops in just 40m. Asparagus risotto, baby arugula, basil-infused olive oil
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Risotto
In a saucepan, heat the vegetable broth over low heat. In a separate large pan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sauté until translucent. Stir in the Arborio rice and cook for 1-2 minutes until slightly toasted. Add the white wine and let it evaporate.
2. Cook the Risotto
Gradually add the vegetable broth, one ladle at a time, stirring constantly until each addition is absorbed before adding the next. This should take about 18-20 minutes until the rice is creamy and al dente. Stir in the grated Parmesan cheese, season with salt and black pepper, and cover to keep warm.
3. Prepare the Asparagus
Trim the asparagus ends and blanch them in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
4. Sear the Scallops
Pat the scallops dry with paper towels and season with salt and pepper. In a skillet, heat the remaining butter and 2 tablespoons of basil-infused olive oil over high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown. Do not overcrowd the pan.
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