Pan Seared Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Risotto

   In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and garlic, sauté until translucent. Stir in Arborio rice and cook for 2 minutes. Add white wine and cook until absorbed.

2. 2

   Sauté the Vegetables

   In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and asparagus, and sauté until tender, about 5-7 minutes. Season with salt and pepper and set aside.

3. 3

   Cook the Scallops

   Pat the scallops dry with a paper towel and season with salt and pepper. In the same skillet used for the vegetables, heat 1 tablespoon of olive oil over high heat. Once hot, add the scallops and sear for 2-3 minutes on each side until golden brown and cooked through.

4. 4

   Prepare the Coconut Curry Sauce

   In a small saucepan, combine coconut milk and curry powder. Heat over low heat until warmed through, stirring occasionally.

5. 5

   Plate the Dish

   On a plate, serve a portion of the risotto, top with sautéed mushrooms and asparagus, and place the seared scallops on top. Drizzle with truffle oil and coconut curry sauce.