Sea Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Risotto

   In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallot and minced garlic, cooking until translucent.

2. 2

   Add Arborio Rice

   Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.

3. 3

   Cook the Risotto

   Gradually add the chicken broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.

4. 4

   Finish the Risotto

   Remove from heat and stir in the grated Parmesan cheese, butter, and season with salt and black pepper to taste.

5. 5

   Prepare the Asparagus

   Blanch the asparagus crowns in boiling salted water for 2-3 minutes, then transfer to an ice bath to stop cooking. Drain and set aside.

6. 6

   Cook the Scallops

   In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Season the sea scallops with salt and black pepper. Sear the scallops for 2-3 minutes on each side until golden brown and cooked through.

7. 7

   Make the Herb Oil

   In a blender, combine the fresh herbs with a drizzle of olive oil. Blend until smooth. Adjust seasoning as necessary.

8. 8

   Plating

   Place a generous scoop of risotto on each plate, arrange the asparagus crowns alongside, top with seared scallops, drizzle with herb oil, and garnish with micro greens.