Seared Scallops with Spring Risotto
Seared Scallops and Spring Risotto Dish Guide
Serves 2-3
1 cup arborio rice
3 and ½ cups vegetable stock
3 T olive oil
½ cup dry white wine
2 shallots, minced
¾ cup frozen peas
1 lb asparagus
8-10 basil leaves (plus more for garnish)
1-2 cups water
1 lb dry sea scallops
2 T unsalted butter
Salt and pepper to taste
Cut the woody stems off the asparagus. Cut the stalks into 1-2” pieces, leaving the tip of the spear separate from the stalk. In a small sauce pot over high heat add the chopped asparagus stems and just cover with water. Season with salt and bring to a boil. Simmer for 3-4 minutes or until asparagus is just tender. Turn off the heat and add the basil leaves. Use an immersion blender or transfer the mixture to a stand mixer and blend until smooth. Cover and set aside.
In a medium sauce pot or large straight-sided skillet add 2 T olive oil and the minced shallots over medium high heat. Stir and cook for 3-4 minutes. Add the rice and season generously with salt and pepper. Stir and cook for 2-3 minutes more or until the rice is nutty and totally coated in the oil. Add the wine and cook until most of the liquid is gone. Turn heat to medium and add in 2 cups of veggie stock and cook, stirring frequently until most of the liquid has been absorbed. Add another 1.5 cups of stock and continue cooking, stirring often, until most of that liquid is absorbed and the rice is just tender to the bite.
Add in ¾ of the asparagus spear tips and frozen peas and cook for 2-3 minutes or until both are tender. Add in the asparagus puree and stir to combine. Taste for seasoning and set aside to keep warm.
In a non-stick skillet add a T of olive oil and 1 T of butter over medium high heat. When pan is hot, add half the scallops in a single layer and season with salt and pepper. Cook for 3-4 minutes or until golden brown on the first side. Flip and cook for 1-2 minutes more. Remove from skillet, add the remaining T of butter and repeat with second half of scallops.
Finally, toss the remaining asparagus spear tips in the hot pan you cooked the scallops in. Sear for 1-2 minutes and set aside.
To plate, serve the risotto on a warm plate with several scallops and several seared asparagus tips scattered over top. Garnish with more fresh basil and, optionally, a squeeze of lemon.
