Jumbo Scallops Recipe
3 Scallops, Butternut Squash Risotto, Shaved Fennel & Brussel Sprouts, Pomegranate Glaze
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Ingredients
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Jumbo Scallops
Butternut Squash Risotto
Shaved Fennel & Brussel Sprouts
Pomegranate Glaze
Method
Jumbo Scallops
- 1
- 2
Sear the Scallops
In a large skillet over medium-high heat, add the olive oil. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat and let rest.
Butternut Squash Risotto
- 3
Sauté the Vegetables
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent, about 3-4 minutes.
- 4
Cook the Risotto
Add the Arborio rice to the saucepan, stirring to coat with the oil. Gradually add the vegetable broth, one cup at a time, stirring constantly until the liquid is absorbed before adding more. This should take about 15-20 minutes.
- 5
Add Butternut Squash
Stir in the diced butternut squash about halfway through the cooking process. Continue to stir until the rice is creamy and al dente.
- 6
Finish the Risotto
Remove from heat and stir in the butter and grated Parmesan cheese. Add salt and black pepper to taste.
Shaved Fennel & Brussel Sprouts
- 7
- 8
Sauté the Vegetables
In a skillet over medium heat, add the prepared vegetables. Sauté for about 5-7 minutes until tender but still crisp.
Pomegranate Glaze
- 9
Make the Glaze
In a small saucepan, combine pomegranate juice and honey. Bring to a simmer over medium heat.
- 10
Thicken the Glaze
In a small bowl, mix cornstarch with water to create a slurry. Once the pomegranate juice mixture is simmering, stir in the cornstarch slurry and cook until the glaze thickens, about 2-3 minutes. Remove from heat.