Seared Sea Scallops Recipe

Cook the Aromatics

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallots and minced garlic, and sauté until softened.

Toast the Rice

Add the Arborio rice to the pan and cook for about 2 minutes, stirring frequently until the rice is lightly toasted.

Deglaze with Wine

Pour in the white wine and stir until it is mostly absorbed by the rice.

Add Broth Gradually

Begin adding the chicken broth one ladle at a time, stirring frequently. Allow each addition to absorb before adding the next. Continue until the rice is creamy and al dente.

Finish with Butter and Cheese

Stir in the butter, chopped basil, and grated Parmesan cheese. Season with salt and pepper to taste.

Roast Butternut Squash

Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for about 25 minutes or until tender.

Grill Asparagus and Shishitos

In a grill pan, heat 1 tablespoon of olive oil and grill the asparagus and shishito peppers until tender and slightly charred, about 5-7 minutes.

Prepare Sunchoke Chips

In a skillet, heat olive oil over medium-high heat. Fry the thinly sliced sunchokes until golden and crispy. Drain on paper towels and season with salt.

Prepare Scallops

Pat the sea scallops dry with a paper towel and season with salt and black pepper.

Sear Scallops

In a skillet, heat 2 tablespoons of olive oil over high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through.

Assemble the Dish

On each plate, place a scoop of basil butter risotto, arrange the roasted butternut squash, grilled asparagus, and shishito peppers around it. Top with the seared scallops, garnish with sunchoke chips and micro basil.