PAN SEARED SEA SCALLOPS WITH LEMON AND WHITE ASPARAGUS RISOTTO

PAN SEARED SEA SCALLOPS WITH LEMON AND WHITE ASPARAGUS RISOTTO image

Yield 8 people

Number Of Ingredients 17

Previous Next

8 - 16 Sea Scallops (decide if you want each person to have 1 or 2 scallops each.)
Extra virgin olive oil
Salt and Pepper to taste
2 ounces extra virgin olive oil
2 Tbs. garlic cloves, minced
2 Tbs. shallots, minced
1 cup red onion, diced
4 cups arborio rice
2 quarts chicken stock, preheated to be hot and simmering
1 cup romano cheese, grated
2 Tbs. sweet basil leaves, chiffonade
2 Tbs. lemon basil leaves, chiffonade
2 Tbs. chives, snipped
2 cups white asparagus, blanched, chilled and cut 1 inch long
2 lemons, juiced and zest both
1 Tbs. kosher salt
2 Tbs. cracked black pepper

Steps:

Sea Scallops: Pan sear sea scallops in extra virgin olive oil, salt and pepper scallops prior to placing in hot pan. Once the scallop is in the pan do not turn it over until it is nice and golden brown. In large sauce pot over medium high heat, saute in olive oil, garlic, shallots, and red onions until translucent. Add arborio rice and cook for 2 min. until rice starts to brown. Once rice starts to brown, ass hot chicken stock 2 cups at a time, stirring lightly. Make sure chicken stock is absorbed before adding the next 2 cups. Repeat this process until all chicken stock is used. The risotto should be creamy and kernels should be al dente. Add romano cheese, sweet basil, lemon basil, chives, white asparagus, lemon juice and zest, stir until herbs are incorporated. Season with salt and pepper. Serve immediately with Sea Scallop on top of Risotto.