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Restaurants›Island Prime›Seared Atlantic Scallops Recipe

Seared Atlantic Scallops Recipe

Inspired by Island Prime

Time1h

Serves4

risotto cake, crispy prosciutto, charred asparagus, yuzu beurre blanc

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Ingredients

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Scallops

12 pieces Atlantic scallops

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Risotto Cake

2 cups Cooked risotto

1 cup Parmesan cheese, grated

2 pieces Eggs

1 cup Flour

2 tbs Butter

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Crispy Prosciutto

6 slices Prosciutto slices

Charred Asparagus

1 bundle Asparagus, trimmed

1 tbs olive oil

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Yuzu Beurre Blanc

1/2 cup Yuzu juice

1 cup White wine

2 pieces Shallots, minced

1 cup Butter, cold and cubed

1/2 tsp Celtic sea salt

Method

Prepare Risotto Cake

1

Mix Ingredients

In a large bowl, combine cooked risotto, grated Parmesan cheese, eggs, flour, salt, and pepper. Mix until well combined.

2

Shape Cakes

Form the mixture into round cakes, about 2 inches in diameter.

3

Cook Cakes

In a skillet, melt butter over medium heat. Add the risotto cakes and cook until golden brown on both sides, about 3-4 minutes per side. Set aside.

Prepare Crispy Prosciutto

4

Bake Prosciutto

Preheat the oven to 400°F (200°C). Place prosciutto slices on a baking sheet and bake until crispy, about 10-12 minutes. Let cool and crumble into pieces.

Char Asparagus

5

Grill Asparagus

Toss asparagus with olive oil, salt, and pepper. Grill or char in a skillet until tender and slightly charred, about 5-7 minutes.

Make Yuzu Beurre Blanc

6

Reduce Sauce

In a saucepan, combine yuzu juice, white wine, and minced shallots. Bring to a simmer and reduce until approximately 1/4 cup remains.

7

Finish Sauce

Remove from heat and whisk in cold butter, piece by piece, until the sauce is smooth. Season with salt.

Cook Scallops

8

Sear Scallops

Season scallops with salt and pepper. In a skillet over high heat, add olive oil and sear scallops for 2-3 minutes on each side until golden brown and cooked through.

Serve

9

Plate the Dish

On each plate, stack a risotto cake, top with seared scallops, sprinkle with crispy prosciutto, and arrange charred asparagus on the side. Drizzle with yuzu beurre blanc before serving.