Chargrilled Sea Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Risotto Cakes

   In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the risotto rice and toast for 2 minutes. Gradually add vegetable broth one cup at a time, stirring continuously until absorbed. After about 20 minutes, when the rice is al dente, stir in parmesan cheese and herbs. Allow to cool, then form into cakes and refrigerate.

2. 2

   Cook Green Beans

   Blanch the green beans in boiling salted water for 3-4 minutes until vibrant green. Drain and set aside.

3. 3

   Prepare the Mustard Sauce

   In a small saucepan, combine Dijon mustard and heavy cream over low heat. Stir until well combined and heated through. Set aside.

4. 4

   Chargrill Scallops

   Preheat the grill or a grill pan on high heat. Season the scallops with salt and black pepper. Add a tablespoon of olive oil to the grill and place the scallops on it. Cook for 2-3 minutes on each side until they are golden brown and opaque.

5. 5

   Fry Risotto Cakes

   In a separate pan, heat the remaining olive oil over medium heat. Fry the chilled risotto cakes for about 4-5 minutes on each side until crispy and golden.

6. 6

   Assemble the Dish

   On a plate, place the crispy risotto cake, top with chargrilled scallops, drizzle with Dijon mustard sauce, and serve with blanched green beans and smoked salmon on the side.