Jun 09 2026
Restaurants›St. Amand Kitchen & Cocktails›Seared Scallops Recipe

Seared Scallops Recipe

Inspired by St. Amand Kitchen & Cocktails
Time1h
Serves2

3 seared sea scallops, mushroom risotto, grilled asparagus, grain mustard beurre blanc, fried onions

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Ingredients

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Scallops

Mushroom Risotto

Grilled Asparagus

Grain Mustard Beurre Blanc

Fried Onions

Method

Scallops

  1. 1

    Prepare the Scallops

    Pat the sea scallops dry with a paper towel and season both sides with salt and black pepper.

  2. 2

    Sear the Scallops

    Heat olive oil in a skillet over medium-high heat. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until golden brown. Remove from heat and set aside.

Mushroom Risotto

  1. 3

    Sauté Shallots and Garlic

    In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the shallots and garlic, cooking until softened and fragrant, about 2 minutes.

  2. 4

    Cook the Mushrooms

    Add the chopped mushrooms to the pan, cooking until they release their moisture and are browned, about 5 minutes.

  3. 5

    Add Rice and Broth

    Stir in the Arborio rice and cook for 1-2 minutes, then gradually add the vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.

  4. 6

    Finish the Risotto

    Continue this process for about 18-20 minutes until the rice is creamy and al dente. Stir in the grated Parmesan cheese, remaining butter, salt, and black pepper. Keep warm.

Grilled Asparagus

  1. 7

    Prepare the Asparagus

    Preheat grill to medium-high heat. Toss the trimmed asparagus with olive oil, salt, and black pepper.

  2. 8

    Grill the Asparagus

    Place asparagus on the grill and cook for 5-7 minutes, turning occasionally, until tender and slightly charred. Remove from heat.

Grain Mustard Beurre Blanc

  1. 9

    Reduce the Wine and Shallots

    In a saucepan, combine white wine and chopped shallots. Cook over medium heat until reduced by half, about 10 minutes.

  2. 10

    Make the Beurre Blanc

    Lower the heat and whisk in the cold, cubed butter, one piece at a time, until the sauce is smooth and emulsified. Stir in grain mustard and salt. Keep warm until ready to serve.

Fried Onions

  1. 11

    Prepare the Onions

    Dredge the thinly sliced onions in flour, ensuring they are evenly coated.

  2. 12

    Fry the Onions

    In a deep pan, heat vegetable oil over medium-high heat. Fry the coated onions in batches until golden brown, about 2-3 minutes. Remove and drain on paper towels. Season with salt.

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