Pan Roasted 'u-8 Dry Packed' Sea Scallops [domestic] Recipe
Shrimp & feta risotto, vanilla onion-cucumber-basil salad, parmesan broth
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Ingredients
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Sea Scallops
Shrimp & Feta Risotto
Vanilla Onion-Cucumber-Basil Salad
Parmesan Broth
Method
Sea Scallops
- 1
- 2
Shrimp & Feta Risotto
- 3
Prepare the Base
In a saucepan, heat the chicken broth and keep it warm on low heat.
- 4
Sauté Shallots and Garlic
In another large skillet, melt butter over medium heat. Add shallots and cook until translucent. Add minced garlic and cook for an additional minute.
- 5
Cook the Rice
Add Arborio rice to the skillet and stir for 2 minutes until the rice is lightly toasted. Pour in white wine and cook until absorbed.
- 6
Add Broth Gradually
Begin adding warm chicken broth, one ladle at a time, stirring frequently until absorbed. Repeat until the rice is creamy and al dente, about 18-20 minutes.
- 7
Add Shrimp and Feta
Stir in the shrimp during the last 5 minutes of cooking. Once the shrimp is opaque, add crumbled feta and parsley. Mix until combined.
Vanilla Onion-Cucumber-Basil Salad
- 8
Combine Ingredients
In a bowl, combine diced cucumber, sliced red onion, and chopped basil.
- 9
Make the Dressing
In a small bowl, whisk together vanilla extract, olive oil, salt, and black pepper.
- 10
Dress the Salad
Pour the dressing over the salad ingredients and toss to combine.
Parmesan Broth
- 11
Prepare the Broth
In a small saucepan, combine chicken broth, grated Parmesan, minced garlic, and fresh thyme. Bring to a simmer and cook for about 10 minutes.
- 12
Strain the Broth
Strain the broth through a fine-mesh sieve to remove solids and keep warm until serving.
