Seared Day Boat Scallops Recipe

Directions for Seared Day Boat Scallops and Risotto

1. 1

   Prepare the Risotto

   In a medium saucepan, heat the chicken or vegetable broth over low heat and keep warm. In another large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped shallot and cook until translucent, about 2-3 minutes. Add the minced garlic and cook for another minute.

2. 2

   Stir in the Arborio rice and cook for about 2 minutes until the rice is lightly toasted. Pour in the white wine and cook, stirring frequently until the wine has mostly evaporated.

3. 3

   Begin adding the warm broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

4. 4

   Stir in the grated Parmesan cheese, lemon juice, salt, and pepper. Adjust seasoning to taste and keep warm.

5. 5

   Cook the Scallops

   Pat the scallops dry with paper towels and season with salt and black pepper on both sides.

6. 6

   In a separate skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until hot. Add the scallops to the skillet, making sure not to overcrowd them.

7. 7

   Sear the scallops for about 2-3 minutes on each side until they are golden brown and cooked through. Remove from the skillet and let rest for a minute.

8. 8

   Serve the scallops over the creamy risotto, garnished with chopped fresh parsley.