Pan Seared Wild Diver Sea Scallops Recipe
With sweet corn risotto, heirloom tomatoes and pecorino cheese
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Ingredients
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Scallops
Sweet Corn Risotto
Garnish
Method
Scallops Preparation
- 1
- 2
Sear the Scallops
In a large skillet, heat olive oil over medium-high heat. Once hot, add scallops and sear for 2-3 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
Risotto Preparation
- 3
- 4
Cook the Risotto
Add Arborio rice to the skillet and stir for 2 minutes. Gradually add vegetable broth, one ladle at a time, stirring frequently until the rice absorbs the broth before adding more. This process should take about 18-20 minutes.
- 5
Add Corn and Cheese
Once the rice is creamy and al dente, stir in sweet corn, grated Parmesan cheese, and season with salt and black pepper to taste.
Plating
- 6
Assemble the Dish
On a plate, place a generous scoop of sweet corn risotto, top with seared scallops, and garnish with sliced heirloom tomatoes, shaved pecorino cheese, and fresh basil.