Pan-seared Scallops Recipe
tomato risotto, crumbled bacon, beurre blanc, torn basil, olive oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Scallops
Tomato Risotto
Beurre Blanc
Garnish
Method
Prepare Tomato Risotto
- 1
- 2
Toast the Rice
Add the Arborio rice to the saucepan and stir for about 2 minutes, allowing the rice to toast slightly.
- 3
Add Chicken Broth
Gradually add the chicken broth, one ladle at a time, stirring continuously until the liquid is absorbed. Repeat this process until the rice is al dente, about 20 minutes.
- 4
Incorporate Tomato Puree
Stir in the tomato puree, salt, and pepper. Cook for an additional 5 minutes, then remove from heat and stir in the grated Parmesan cheese and remaining butter. Adjust seasoning if necessary.
Prepare Beurre Blanc
- 5
Make the Sauce
In a saucepan, combine white wine and shallots. Bring to a boil and reduce the mixture until only a few tablespoons remain. Lower the heat and whisk in the cold cubed butter, a few pieces at a time, until the sauce is smooth. Stir in lemon juice, salt, and pepper. Keep warm.
Cook Scallops
- 6
Sear Scallops
Pat the scallops dry with paper towels and season with salt and pepper. Heat olive oil in a large skillet over high heat. Once the oil is hot, add the scallops, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side until a golden crust forms and the scallops are opaque in the center.
Plate and Serve
- 7
Assemble the Dish
On each plate, spoon a generous portion of tomato risotto. Place 3 seared scallops on top of the risotto. Drizzle with beurre blanc sauce and garnish with crumbled bacon and torn basil.
- 8