Jul 17 2026
Restaurants›Vault@237›Scallops Recipe

Scallops Recipe

Inspired by Vault@237
Time1h
Serves4

Pan seared, lobster risotto, prosecco lemon beurre blanc, fried capers

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Ingredients

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Scallops

Lobster Risotto

Prosecco Lemon Beurre Blanc

Fried Capers

Method

Preparing the Lobster Risotto

  1. 1

    Sauté Aromatics

    In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced shallots and garlic, sauté until soft and fragrant.

  2. 2

    Toast Rice

    Add Arborio rice to the saucepan and cook for 2-3 minutes until the rice is slightly translucent.

  3. 3

    Add Wine

    Pour in the white wine and stir until absorbed.

  4. 4

    Add Broth Gradually

    Begin adding the chicken broth, one ladle at a time, stirring continuously until fully absorbed before adding the next ladle. This should take about 18-20 minutes.

  5. 5

    Finish the Risotto

    Once the rice is creamy and al dente, stir in the lobster meat, Parmesan cheese, butter, salt, and pepper. Remove from heat and set aside.

Making the Prosecco Lemon Beurre Blanc

  1. 6

    Simmer Prosecco and Shallots

    In a saucepan, combine the Prosecco, lemon juice, and minced shallots. Simmer until reduced by half.

  2. 7

    Incorporate Butter

    Remove from heat and whisk in cold, cubed butter until the sauce is smooth and creamy. Season with salt to taste.

Cooking the Scallops

  1. 8

    Sear Scallops

    Heat 2 tablespoons of olive oil in a skillet over high heat. Season scallops with salt and pepper. Sear scallops for about 2-3 minutes on each side until golden brown and cooked through. Do not overcrowd the pan.

Frying the Capers

  1. 9

    Fry Capers

    In a small pan, heat olive oil over medium heat. Add capers and fry until crispy, about 2-3 minutes. Remove and drain on paper towels.

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