Seared Georges Bank Scallops Recipe

Cooking Instructions

1. 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. 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. 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. 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.

5. 5

   Plate the Dish

   Spoon the risotto onto plates, top with the seared scallops, and arrange the blanched asparagus and baby arugula alongside. Drizzle with additional basil-infused olive oil before serving.