Georges Bank Sea Scallops Recipe

Heat the Stock

In a saucepan, heat the chicken stock and keep it warm over low heat.

Sauté Shallots

In a large skillet, heat 2 tablespoons of butter and add the shallots. Sauté until translucent.

Toast Rice

Add minced garlic and Arborio rice to the skillet, stirring for 2 minutes until the rice is slightly toasted.

Add Wine

Pour in the white wine and stir until it is absorbed by the rice.

Add Stock Gradually

Begin adding the warm chicken stock one ladle at a time, stirring continuously until the liquid is absorbed before adding more.

Finish Risotto

After about 18-20 minutes, when the rice is creamy and al dente, stir in the lobster meat, Parmesan cheese, and additional butter. Season with salt and pepper.

Mix Salad

In a bowl, combine the thinly sliced fennel with olive oil, lemon juice, salt, and pepper. Toss well to combine.

Reduce Champagne

In a saucepan, combine the champagne and shallots over medium heat. Reduce until it's about 1/4 cup.

Add Cream

Add the heavy cream and simmer for a few minutes until slightly thickened.

Make Beurre Blanc

Remove from heat and whisk in the cold cubed butter gradually until the sauce is creamy and emulsified. Season with salt and white pepper.

Prepare Scallops

Season the scallops with salt and black pepper. Heat olive oil in a skillet over medium-high heat.

Cook Scallops

Sear the scallops for 2-3 minutes on each side until golden brown and cooked through. Remove from heat.