Georges Bank Scallops Recipe
Mushroom & asparagus risotto, chardonnay broth, parmesan crisp
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.
For the Mushroom & Asparagus Risotto
For the Scallops
For the Parmesan Crisp
Method
For the Mushroom & Asparagus Risotto
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat and keep it warm while you prepare the risotto.
- 2
Sauté Vegetables
In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, sauté until translucent, about 3-4 minutes.
- 3
Add Mushrooms and Asparagus
Stir in the sliced mushrooms and asparagus pieces, cooking for another 5 minutes until they are tender.
- 4
Toast the Rice
Add the Arborio rice to the skillet, stirring constantly for about 2 minutes until the rice is slightly translucent.
- 5
Add Chardonnay
Pour in the chardonnay, stirring until it is mostly absorbed by the rice.
- 6
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 7
Finish with Cheese
Stir in the grated Parmesan cheese, salt, and black pepper. Remove from heat and cover to keep warm.
For the Scallops
- 8
Season the Scallops
Pat the scallops dry with paper towels and season with salt and black pepper on both sides.
- 9
Sear the Scallops
In a large skillet, heat the olive oil over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until they are golden brown and opaque in the center. Remove from heat.
For the Parmesan Crisp
- 10
Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 11
Make the Crisp
Spoon small mounds of grated Parmesan cheese onto the prepared baking sheet, spacing them well apart. Flatten each mound slightly.
- 12
Bake the Crisp
Bake in the preheated oven for 5-7 minutes or until the cheese is melted and golden. Remove from the oven and let cool slightly before transferring to a wire rack.
