PAN-SEARED SCALLOPS Recipe

Prepare the Risotto

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the leeks and sauté for about 5 minutes until they are soft.

Cook the Rice

Add the Arborio rice to the leeks and cook for 2 minutes, stirring frequently. Gradually add the chicken broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process should take about 18-20 minutes.

Finish the Risotto

Once the rice is creamy and al dente, stir in the grated Parmesan cheese and season with salt and black pepper to taste. Remove from heat and cover to keep warm.

Cook the Speck

In a skillet, cook the speck slices over medium heat until crispy. Remove from the skillet and set aside.

Sear the Scallops

In the same skillet, add 2 tablespoons of butter over high heat. Pat the scallops dry with paper towels and season with salt and black pepper. Sear the scallops for about 2-3 minutes on each side until they are golden brown and cooked through.

Plate the Dish

To serve, place a generous scoop of leek risotto on each plate, top with crispy speck, and add the seared scallops. Drizzle with any remaining butter from the skillet.