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Pan Seared Petite Scallops with Herb Butter and Spring Vegetable Risotto

March 27, 2018
Pan Seared Petite Scallops with Herb Butter and Spring Vegetable Risotto
Pan Seared Petite Scallops with Herb Butter and Spring Vegetable Risotto
Prep time:
45min
Total time:
45min

Servings:
4

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.

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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