Sea Scallops Recipe
U-10 sea scallops pan seared and served with pineapple and basil risotto
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Ingredients
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Sea Scallops
Method
Preparation
- 1
Prepare the Risotto
In a saucepan, heat the chicken broth over medium heat and keep it warm. In a separate large skillet, melt the butter over medium heat. Add the onion and garlic, sauté until the onion is translucent.
- 2
Cook the Rice
Add the arborio rice to the skillet, stirring to coat with the butter. Toast the rice for about 2 minutes. Begin adding the warm chicken broth one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- 3
Add Pineapple and Basil
After about 15-20 minutes, when the rice is creamy and al dente, stir in the diced pineapple, chopped basil, parmesan cheese, salt, and pepper. Cook for an additional 2 minutes until heated through. Remove from heat and set aside.
- 4
Pan-Seared Scallops
Pat the scallops dry with paper towels and season with salt and pepper. In a large skillet, heat the olive oil over high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through.
- 5
