Pan Seared Petite Scallops with Herb Butter and Spring Vegetable Risotto

Fresh petite sweet scallops are served on top tender, creamy risotto with spring veggies in this restaurant-quality meal.

Ingredients

For the Risotto:

1 teaspoon of unsalted butter
½ peeled and small diced yellow onion
2 cups of Heinen’s Arborio rice
1 cup of white wine
32 ounces of Heinen’s chicken stock
½ cup of grated parmesan cheese
1 tablespoon of unsalted butter
1 cup of julienned shiitake mushrooms
12 stalks of asparagus cut into 1” pieces
½ cup of Heinen’s peas
½ cup of lima beans
½ cup of microgreens
Kosher salt and fresh cracked pepper to taste

For the Scallops:

1 tablespoon of olive oil
1 pound of fresh petite bay scallops, patted dry
juice of ½ lemon
2 finely minced cloves of garlic
2 tablespoons of unsalted butter
1 teaspoon each of chopped fresh parsley, chives and thyme
Kosher salt and fresh cracked pepper to taste

Preparation

1. Risotto: Heat the butter in a medium-size pot and add in the onions to lightly caramelize.

2. Once browned add in the rice and toast for 2 to 3 minutes.

3. Deglaze with the white wine and stir until the rice has absorbed it all.

4. Next, add in 6-8 ounces of chicken stock at a time over medium-low heat while continuing to stir until the rice absorbs the liquid. Once the liquid is all absorbed finish with cheese, salt and pepper and set aside.

5. In a separate pan over medium-high heat add in the olive oil and caramelize the mushrooms, about 3 to 4 minutes.

6. Once browned add in the asparagus, peas and lima beans and sauté for 1 to 2 minutes. Finish with salt and pepper and fold them into the risotto. Keep the risotto warm.

7. Scallops: Season the scallops well with salt and pepper.

8. Heat the olive oil in a very large sauté pan over high heat and once it begins to lightly smoke add in the scallops and cook for 2 minutes per side or until golden brown.

9. Finish by adding in the lemon juice, garlic, butter and herbs and cook for 1 more minute.

10. Serve the scallops over top of the risotto and garnish with microgreens.