Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Risotto

   In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the smoked bacon and cook until crispy. Remove and set aside.

2. 2

   In the same saucepan, add diced garlic and cook until fragrant, about 1 minute.

3. 3

   Add the Arborio rice and stir for 2-3 minutes until it is well-coated with the oil and translucent.

4. 4

   Gradually add the vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.

5. 5

   Stir in the cooked bacon, summer corn, parmesan cheese, butter, salt, and black pepper. Mix well and set aside.

6. 6

   Cook the Scallops

   In a skillet, heat 1 tablespoon of olive oil over high heat.

7. 7

   Pat the scallops dry with paper towels, season with salt and black pepper.

8. 8

   Once the oil is shimmering, add the scallops to the pan and sear for about 2-3 minutes on each side until they are golden brown and cooked through.

9. 9

   Plate the Dish

   To serve, spoon the corn risotto onto the center of a plate, top with seared scallops, and garnish with fresh watercress and salsa verde.