Seared Scallops Recipe
Chorizo, Sweet Pea, and Sundried Tomato Risotto, Saffron Aioli, Asiago Cheese
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Ingredients
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Risotto
Saffron Aioli
Scallops
Garnish
Method
Risotto Preparation
- 1
- 2
- 3
Add Rice
Add Arborio rice to the pan, stirring for 2-3 minutes until the rice is lightly toasted.
- 4
Add Broth Gradually
Pour in the broth, one ladle at a time, stirring constantly until absorbed before adding more.
- 5
Incorporate Peas and Sundried Tomatoes
After about 15 minutes, stir in sweet peas, sundried tomatoes, and cooked chorizo. Cook until the rice is al dente and creamy.
- 6
Finish Risotto
Stir in grated Parmesan cheese and season with salt and black pepper to taste. Remove from heat and keep warm.
Saffron Aioli Preparation
- 7
Combine Ingredients
In a small bowl, mix mayonnaise, saffron threads (soaked in a little warm water), lemon juice, and minced garlic until well combined.
- 8
Season
Season with salt to taste and set aside.
Scallops Preparation
- 9
Prepare Scallops
Pat the sea scallops dry with paper towels. Season with salt and black pepper.
- 10