Seared Jumbo Sea Scallops Recipe

Directions for Preparing Seared Jumbo Sea Scallops

1. 1

   Prepare the Vegetables

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add asparagus, bell pepper, and carrot. Sauté for about 5-7 minutes until vegetables are tender but still crisp. Season with salt and pepper. Remove from the skillet and set aside.

2. 2

   Cook the Scallops

   In the same skillet, add another tablespoon of olive oil and 2 tablespoons of butter. Heat until the butter is melted and starts to foam. Pat the scallops dry with paper towels and season with salt and pepper. Add the scallops to the skillet and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from the skillet and keep warm.

3. 3

   Make the Orange-Honey Beurre Blanc

   In a small saucepan, combine orange juice, honey, and lemon juice. Bring to a simmer over medium heat. Allow to reduce for about 5-7 minutes until slightly thickened. Whisk in the remaining 2 tablespoons of butter until emulsified. Season with salt to taste.

4. 4

   Assemble the Dish

   On each plate, place a saffron risotto cake in the center. Arrange sautéed vegetables around the risotto cake. Top with seared scallops and drizzle with the orange-honey beurre blanc.