Seared Bay Scallops with Herbed Creamy Risotto

Published 02/25 2014 02:57PM

Updated 02/25 2014 02:58PM

1/2 lb. fresh, unfrozen bay scallops
Oil for searing
Salt & pepper to taste
Butter for finishing

6 c. Arborio Rice
chicken stock as needed
water as needed
6 T. butter for toasting rice
greater fresh parmesan cheese
fresh arugula & parsley

Heat pan to smoke point, add scallops, but do not overcrowd the pan & season. Reduce heat to medium and cook until a brown caramelization. Flip scallops & season other side cook until done, but do not over cook. Remove pan from fire and add a table spoon of butter, angle pan sideways and begin to rapidly spoon butter over cooked scallops. Set aside.

Toast Arborio Rice in butter until rice gives off a nutty flavor, then add chicken stock and water, and simmer for around 17 minutes or until the rice is almost done, but has some tooth left. Remove and cool on a sheet tray. For the finish, place 1 cup of pre- cooked rice in sauce pan, place on low heat and add small amount of stock to loosen. Then slowly start adding parmesan cheese until risotto becomes cream, but not tight. Then fold in greens & herbs. Cheers...

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