Seared Hokkaido Scallops Recipe

Directions for Preparing Seared Hokkaido Scallops and Risotto

1. 1

   Prepare the Risotto

   In a saucepan, heat the chicken broth and keep it warm over low heat.

2. 2

   Cook the Shallots and Garlic

   In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add minced shallots and garlic, and sauté until soft and fragrant.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet and toast for about 2-3 minutes, stirring frequently.

4. 4

   Add Saffron and Broth

   Stir in the saffron threads and gradually add the warm chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

5. 5

   Finish the Risotto

   Once the risotto is cooked, stir in the bone marrow, parmesan cheese, and season with sea salt and black pepper to taste. Remove from heat and cover to keep warm.

6. 6

   Sear the Scallops

   In another skillet, heat the remaining tablespoon of olive oil and butter over high heat. Pat the scallops dry with paper towels and season with sea salt. Once the oil is hot, add the scallops and sear for 2-3 minutes on each side until golden brown and cooked through.

7. 7

   Serve

   To serve, spoon the saffron risotto onto plates, top with seared scallops, and finish with additional parmesan and black pepper if desired.