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Restaurants›The Fixx Cafe›Seared Scallops Recipe

Seared Scallops Recipe

Inspired by The Fixx Cafe

Time1h

Serves4

Chorizo, Sweet Pea, and Sundried Tomato Risotto, Saffron Aioli, Asiago Cheese

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Ingredients

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Risotto

1 cup Arborio rice

4 oz Chorizo sausage, diced

1 cup Sweet peas (fresh or frozen)

1 cup Sundried tomatoes, chopped

4 cups Chicken or vegetable broth

1 medium Onion, finely chopped

2 cloves Garlic, minced

2 tbs olive oil

1 cup Parmesan cheese, grated

to taste Celtic sea salt

to taste black pepper

Saffron Aioli

1 cup Mayonnaise

1 tbs saffron threads

1 tbs ReaLemon lemon juice

1 clove Garlic, minced

to taste Celtic sea salt

Scallops

12 Sea scallops

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Garnish

1 cup Asiago cheese, grated

to taste Fresh parsley, chopped

Method

Risotto Preparation

1

Cook the Chorizo

In a large saucepan, heat olive oil over medium heat. Add diced chorizo and cook until browned. Remove and set aside.

2

Sauté Aromatics

In the same pan, add chopped onion and minced garlic. Sauté until onion is translucent.

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

Sear Scallops

In a skillet, heat olive oil over high heat. Add scallops and sear for 2-3 minutes on each side until golden brown and cooked through.

Assembly

11

Plating the Dish

On a plate, serve a generous portion of risotto, top with seared scallops, and drizzle with saffron aioli. Garnish with grated Asiago cheese and chopped parsley.