Seared Scallop Recipe

Directions

1. 1

   Prepare the Gremolata

   Finely chop the garlic and parsley. In a small bowl, combine with lemon zest and a pinch of salt. Set aside.

2. 2

   Make the Celery Root Risotto

   Peel and dice the celery root. In a pot over medium heat, heat 2 tablespoons of olive oil. Add the diced celery root and cook until tender, about 5 minutes. Add the Arborio rice and stir for 2 minutes. Gradually add vegetable broth, one cup at a time, stirring frequently until absorbed before adding more. This process should take about 20 minutes. Season with salt and pepper.

3. 3

   Prepare the Baby Squash and Zucchini

   While the risotto is cooking, slice the baby squash and zucchini. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the squash and zucchini, cooking until tender and slightly caramelized, about 5-7 minutes. Season with salt and pepper.

4. 4

   Sear the Scallops

   Pat the scallops dry with a paper towel. In a skillet, heat the remaining tablespoon of olive oil over high heat. Once hot, add the scallops and sear for 2-3 minutes on each side until golden brown. Do not overcrowd the pan.

5. 5

   Plating

   On each plate, place a scoop of celery root risotto, arrange the sautéed squash and zucchini on top, and place the seared scallops. Finish with a sprinkle of gremolata.