Sea Scallops Recipe

Preparation and Cooking

1. 1

   Prepare the Risotto

   In a saucepan, heat the chicken or vegetable broth over low heat. In a separate large pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add minced shallots and garlic; sauté until translucent (about 2 minutes). Add Arborio rice, stirring for 1-2 minutes until lightly toasted. Gradually add warm broth, one ladle at a time, stirring continuously until absorbed. Repeat until rice is creamy and al dente (about 18-20 minutes). Stir in grated Parmesan cheese and English peas. Season with salt and pepper.

2. 2

   Make the Citrus Vinaigrette

   In a small bowl, whisk together lemon juice, orange juice, honey, salt, and pepper. Gradually add 2 tablespoons of olive oil while whisking until emulsified. Adjust seasoning to taste.

3. 3

   Cook the Sea Scallops

   Pat scallops dry with paper towels and season with salt and pepper. In a skillet, heat remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary.

4. 4

   Plate the Dish

   Spoon the Parmesan risotto onto plates, top with seared scallops, and drizzle with citrus vinaigrette. Serve immediately.