Sea Scallops Recipe

Preparation

1. 1

   Prepare the Risotto

   In a saucepan, heat the vegetable broth over low heat. In a separate pan, melt 2 tablespoons of butter and sauté shallots until translucent. Add Arborio rice and toast for 2 minutes. Pour in white wine and cook until absorbed. Gradually add the warmed vegetable broth, one ladle at a time, stirring continuously until the rice is creamy. Stir in fava beans, hearts of palm, and saffron. Season with salt and pepper, and keep warm.

2. 2

   Cook the Asparagus

   Blanch the asparagus in salted boiling water for 2-3 minutes until bright green and tender. Drain and set aside.

3. 3

   Prepare the Beurre Blanc

   In a small saucepan, combine white wine and minced shallots. Simmer until reduced by half. Add cold butter, one piece at a time, whisking until emulsified. Stir in chopped dill and season with salt and pepper.

4. 4

   Blacken the Scallops

   In a bowl, mix paprika, cayenne pepper, salt, and pepper. Pat the scallops dry and coat them with the spice mixture. Heat olive oil in a skillet over high heat. Sear the scallops for about 2-3 minutes on each side until blackened and cooked through.

5. 5

   Plate the Dish

   On each plate, place a serving of saffron risotto, top with blackened scallops, arrange blanched asparagus on the side, and drizzle with dill beurre blanc.