Pan Seared Diver Scallops* Recipe

Cooking Instructions

1. 1

   Prepare the Venere Rice

   Rinse the venere rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and vegetable stock, bring to a boil, then reduce to a simmer, cover, and cook for 30-35 minutes until tender. Fluff with a fork and set aside.

2. 2

   Sauté the Morels and Black Mushrooms

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the morel mushrooms and black mushrooms, season with salt and pepper, and sauté for 5-7 minutes until they are softened. Remove from the skillet and set aside.

3. 3

   Sear the Scallops

   In the same skillet, add the remaining tablespoon of olive oil and heat over high heat. Pat the scallops dry with paper towels, season with salt and pepper, and sear them for about 2-3 minutes on each side until they form a golden crust. Remove from the heat and add truffle butter, swirling the pan to melt the butter and coat the scallops.

4. 4

   Prepare the Black Mushroom Sugo

   In a small saucepan, combine the sautéed black mushrooms with a splash of water or stock and simmer for a few minutes to create a sauce. Adjust seasoning to taste.

5. 5

   Prepare the Preserved Lemon Vin

   Finely chop the preserved lemon and mix it with a drizzle of olive oil, a pinch of salt, and pepper to create a vinaigrette.

6. 6

   Plate the Dish

   On a plate, serve a portion of venere rice, top with sautéed morels, and place the seared scallops on top. Drizzle with black mushroom sugo and preserved lemon vinaigrette before serving.