Pan-seared U-10 Scallops served atop tender arborio rice with parmesan cheese, sliced asparagus, roasted red peppers, wilted spinach and roasted garlic, garnished with fresh parsley.
Yield: 2 Servings
Ingredients
Scallops
6 Each | U-10 Scallops |
To Taste | Salt |
To Taste | Black Pepper |
1 Tbsp. | Vegetable Oil |
1 Cup | Spinach |
Risotto
4 Tbsp. | Vegetable Oil |
1 Cup | White Onion, Diced |
2 Tbsp. | Garlic, Minced |
To Taste | Salt |
To Taste | Black Pepper |
1 ½ Cups | Arborio Rice |
½ Cup | White Wine |
4 Cups | Chicken Stock |
1 ½ Cups | Parmesan Cheese |
½ Cup | Heavy Cream |
½ Cup | Roasted Red Pepper, Julienned |
½ Cup | Asparagus, Blanched & Sliced |
1 Tbsp. | Parsley, Chopped |
Directions
- In a medium saucepot, heat up the vegetable oil over medium heat.
- Add in the onions, garlic, salt and black pepper, then sweat the vegetables for 1-2 minutes, or until they are translucent.
- Add in the arborio rice and cook for 1-2 more minutes to toast the rice.
- Deglaze the pot with white wine and simmer.
- Add in the chicken stock and simmer with the rice while constantly stirring until the liquid is absorbed by the rice.
- Stir in the parmesan cheese and heavy cream and continue to simmer while the parmesan melts.
- Fold in the roasted red bell pepper and asparagus.
- Season the U-10 Scallops with salt and black pepper.
- In a small saucepan on medium-high heat, sear the U-10 Scallops in the vegetable oil for about 1-2 minutes on each side, then remove from saucepan and reserve.
- Add the spinach into the saucepan and sauté for 1 minute or until wilted.
- Top the risotto with the U-10 Scallops and wilted spinach, then garnish with parsley.