Diver Sea Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Risotto

   In a large saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the minced shallot and garlic, and sauté until soft and fragrant.

2. 2

   Cook the Rice

   Add the Arborio rice to the saucepan and toast for 2-3 minutes until slightly translucent. Gradually add the broth, one ladle at a time, stirring frequently until absorbed before adding more.

3. 3

   Add Peas and Mushrooms

   When the rice is al dente, stir in the spring peas and wild mushrooms. Cook for an additional 5 minutes, then remove from heat and stir in the grated Parmesan cheese, remaining butter, and truffle oil. Season with salt and black pepper to taste.

4. 4

   Sear the Scallops

   Heat the remaining olive oil in a skillet over high heat. Season the scallops with salt and black pepper. Sear the scallops for about 2-3 minutes on each side until golden brown and opaque in the center.

5. 5

   Serve

   To plate, spoon the risotto onto plates, top with seared scallops, and drizzle with additional truffle oil if desired. Garnish with lavender gremolata.