Seared Scallops Recipe
Served with wild mushroom and asparagus risotto and saffron beurre blanc.
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Ingredients
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Scallops
Wild Mushroom and Asparagus Risotto
Saffron Beurre Blanc
Method
Preparation
- 1
Prepare the Risotto
In a saucepan, heat the vegetable broth and keep it warm. In another pan, heat 1 tablespoon of butter over medium heat, add shallots, and cook until translucent. Add Arborio rice and toast for 2 minutes. Gradually add warm broth, one ladle at a time, stirring continuously until absorbed. Stir in wild mushrooms and asparagus after about 15 minutes, and continue to cook until the rice is al dente. Finish with Parmesan cheese, salt, and pepper.
- 2
Make the Saffron Beurre Blanc
In a saucepan, combine white wine, shallots, and saffron. Reduce over medium heat until about 2 tablespoons remain. Whisk in cold butter, one piece at a time, until emulsified. Season with salt and pepper, and keep warm.
Cooking the Scallops
- 3
Plating
- 4
Serve
On each plate, spoon a generous portion of risotto, place three seared scallops on top, and drizzle with saffron beurre blanc.
