Pan Seared Sea Scallops With Lemon And White Asparagus Risotto Recipes

LEMON-HERB RISOTTO WITH SCALLOPS

Steps:

• Bring the chicken broth to a boil in a medium saucepan; keep warm over low heat.
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the leek, season with salt and cook, stirring occasionally, until softened, about 5 minutes. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
• Ladle about 1/2 cup hot chicken broth into the risotto and cook, stirring, until absorbed. Continue to add the broth in about 1/2-cup increments, stirring until absorbed before adding more, until the rice is tender and creamy, about 18 minutes. (If you¿ve used up all the broth and the rice is not yet tender, stir in a little hot water.)
• During the last 5 minutes of cooking the risotto, heat a medium nonstick skillet over high heat and add the remaining 1 tablespoon olive oil. Season the scallops with salt and pepper and add to the skillet. Cook, undisturbed, until browned and crisp, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Remove to a plate.
• Stir the remaining 2 tablespoons butter, the parmesan, lemon juice and all but a pinch of the lemon zest into the risotto until creamy. (Add a splash of water to loosen, if necessary.) Season with salt and stir in the parsley and chives. Divide between bowls and top with the scallops; sprinkle with the remaining lemon zest.

PAN SEARED PARMESAN SCALLOPS

Steps:

• Pat scallops dry with paper towels. Place cheese ¡n shallow dish or resealable food-storage plastic bag. Coat scallops with cheese. Discard any remaining cheese.
• Heat oil and butter in 12-inch nonstick skillet over medium-high heat. Cook half of scallops at a time in oil 3 to 6 minutes, turning once, until golden brown on outside and white and opaque inside. Sprinkle with pepper and chives.

PAN-SEARED SCALLOPS WITH CABERNET RISOTTO AND LEMON BROTH

Steps:

• In a small nonreactive saucepan, combine 1/2 cup lemon juice and the lemon zest. Place over high heat, and bring to a boil. Immediately remove from the heat. Strain into a clean pan, discarding the zest. Add 3 tablespoons butter to the pan, and place over low heat just until the butter is melted. Remove from heat, and season to taste with salt and pepper. Stir in the chives; keep warm.
• In a heavy-bottomed 4-quart saucepan over medium heat, warm 1 tablespoon olive oil. Add the leeks, onion and garlic. Cover the pan and allow the mixture to soften without browning, stirring occasionally, for about 4 minutes. Add the remaining tablespoon butter, and the rice. Saute until the rice is translucent, 2 to 3 minutes.
• Reduce the heat to medium-low. Add about 1/2 cup wine, stirring continuously until the wine is completely absorbed. Add another 1/2 cup wine, and again stir until it is absorbed. Repeat this process until all the wine is used, a total of 25 to 30 minutes. (The rice will be al dente. For a creamier consistency, add more wine and cook longer.) Add the Parmesan cheese, and salt and pepper to taste. Cover, and keep warm.
• In a large nonreactive saute pan over high heat, heat the remaining olive oil until sizzling. Season the scallops with salt and pepper to taste, and add to pan. Sear until golden brown on both sides, about 5 minutes. Remove from pan, and sprinkle with a little lemon juice.
• To serve, spoon or mold risotto in the center of 4 serving plates or soup bowls. Arrange scallops in the center of the risotto. Spoon 2 to 3 tablespoons of the lemon broth around the risotto. If desired, sprinkle each plate with 1/2 teaspoon toasted cracked mustard seeds.

SAFFRON RISOTTO WITH SCALLOPS

Steps:

• Heat butter in heavy three-quart saucepan. Add onion and saute over medium heat until translucent but not brown. Stir in rice and cook, stirring, until grains turn white. Stir in wine and cook, stirring, for five minutes, until most of the wine has evaporated.
• Meanwhile, place the saffron in a small dish and pour a cup of the hot stock over it.
• When most of the wine has evaporated, stir in a half cup of the stock and adjust the heat so the mixture cooks at a steady simmer. When most of that stock has evaporated, stir in the stock with the saffron and continue to cook, stirring frequently.
• Continue adding stock, about a half cup at a time, stirring frequently, until the rice is just barely tender, about 15 minutes longer. You may not need to add all the remaining stock.
• Stir in scallops. Continue cooking, stirring gently, another three to five minutes, until rice is al dente and scallops are cooked. Add a little stock if necessary. Season to taste with salt and red pepper flakes; serve at once.

PAN-SEARED SCALLOPS WITH LEMON

Steps:

• Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.

SCALLOPS PROVENCAL

Steps:

• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

SCALLOPS WITH ASPARAGUS

Steps:

• Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
• Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
• Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
• Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
• Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
• Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
• Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
• Serve scallops topped with asparagus and sauce.

SEARED SCALLOPS WITH BASIL RISOTTO

Steps:

• Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
• Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.
• Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.
• Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.
• Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
• Divide the risotto among serving plates and top with the scallops.
• Garnish with microgreens and serve.

PAN-SEARED SCALLOPS OVER LOBSTER-PROSCIUTTO RISOTTO

Steps:

• For the risotto: Heat the olive oil in a medium saucepan over medium-high heat until just beginning to smoke. Add the onions, garlic and shallots; saute, stirring frequently, until the onions are translucent. Add the rice and stir to coat with the oil. Add the white wine, stirring to make sure the rice grains are moving freely and not clumped together. Reduce the heat to medium.
• In a separate saucepan, whisk together the lobster stock, tomato paste and sherry. Add to the lobster stock mixture to the rice, 1/2 cup at a time. Cook, stirring continuously, until all the stock has been added and the rice is al dente. Set the risotto aside and keep warm.
• Split the lobster tail in half, coat the meat with butter, and lightly sprinkle with salt and pepper. Grill until almost fully cooked. Remove the meat from the shell, cut into bite-size cubes, and add to the risotto to finish cooking. Set the risotto aside.
• Heat the vegetable oil in a deep skillet over medium-high heat. Deep-fry the julienned prosciutto until crispy, 1 minute. Drain on paper towels. Add 3/4 cup of the fried prosciutto to the risotto; reserve the remainder for garnish.
• For the scallops: Preheat the oven to 450 degrees F.
• Heat a large saute pan over high heat. While the pan is heating, pat the scallops dry with a heavy, lint-free paper towel and sprinkle with salt and pepper. Add the olive oil to the pan; heat until extremely hot and smoking. Add the scallops and cook until beginning to turn golden brown, about 3 minutes. Flip the scallops, then transfer to the oven for about 4 minutes, or until cooked through.
• To finish: Return the risotto to medium heat. Add the Parmesan and stir to combine.
• For each serving, top one scoop of risotto with 5 sea scallops. Drizzle with citrus butter sauce and scallion oil, and garnish with the reserved crispy prosciutto and some cilantro leaves.
• Combine the lemon juice, lime juice, orange juice and white wine in a small saucepan over medium heat. Cook until reduced by three-quarters. Remove from the heat add the butter, stirring continuously until smooth. Season with salt and pepper.
• Combine the olive oil, green onions, and a pinch of salt and pepper in a blender or food process. Blend on high speed until smooth.

PAN-SEARED SCALLOPS WITH BROWN BUTTER, HAZELNUTS AND WHITE TRUFFLE OIL WITH ROASTED FINGERLING POTATOES AND ASPARAGUS

Steps:

• For the potatoes: Preheat oven to 400 degrees F.
• In a large bowl, toss the fingerling potatoes with the olive oil and season with salt and pepper, to taste. Add the potatoes to a roasting pan and bake for about 25 minutes. Test with fork for tenderness. Remove them from oven to a bowl and set aside.
• For the asparagus: Bring a large pan of salted water to a boil over high heat. Add the asparagus and blanch until they become bright green, about 2 minutes. Remove and plunge into an ice bath or rinse under cold water.
• For the scallops: Heat a nonstick saute pan over medium heat until very hot and add the olive oil. Season scallops lightly with salt and pepper. When oil is hot, add the scallops and saute the first side until golden brown, approximately 2 minutes. Turn the scallops over, and after 1 minute, add the butter and the hazelnuts. When scallops are seared, transfer them to a plate and keep warm.
• Add lemon juice to the butter and hazelnuts. When the butter has browned add the 2 tablespoons of the chopped parsley. (Add 1 or 2 drops of white truffle oil to the butter, if desired.)
• Toss the potatoes and asparagus in the brown butter until heated through. Transfer the vegetables to a serving platter. Position the scallops over the vegetables and garnish with chopped parsley. Drizzle remaining brown butter over scallops and serve.