Pan Seared Scallops With Sweet Pea, Tarragon and Lemon Risotto
Pan Seared Scallops With Sweet Pea, Tarragon and Lemon Risotto
Ingredients
Cooking time: 35 min.
Preparation time: 20 min.
Total Time: 55 min.
Servings: 2
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Ingredients for the Risotto:
1 c. fresh or frozen sweet peas or 2 c. asparagus
4 to 5 c. vegetable or chicken stock
2 tablespoons extra-virgin olive oil
2 large garlic cloves- minced
3 shallots- chopped
1 c. uncooked Arborio rice
3 tbsp. dry white wine or marsala
1/2 c. fresh Parmesan cheese- grated
zest and juice of 1 small lemon
salt and pepper
1 1/2 tbsp. chopped fresh tarragon
1/2 tbsp. chopped fresh thyme
1 tablespoon mascarpone cheese
Ingredients for Scallops:
6 wild caught sea scallops (Dry packed)
1/2 tbsp. olive oil
1 tbsp. clarified butter
3 sprigs of thyme
1 large sprig of fresh tarragon
salt and pepper
Preparation
Directions for Risotto:
Bring Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
Pour 2 tbsp. olive oil into a heavy bottomed pan (I used my dutch oven) and heat over medium-high flame. Once the oil is hot, add the shallot and garlic–stirring constantly. You don’t want the shallot to take on a brown color, but you want it to be cooked through and semi-translucent –approximately 3 to 4 minutes.
Once the shallot and garlic are cooked, add the chopped tarragon and thyme. Stir to combine.
Add the uncooked rice to the pot and cook (stirring constantly) for about a minute. Add 3 tbsp. wine to deglaze. Keep stirring the rice until all the wine seems to be absorbed and the pan is looking dry.
Add one ladle of stock (approximately 1/2 c.) and stir until nearly all of it is absorbed by the rice. Keep stirring and adding stock 1/2 c. at a time as the rice absorbs it. I ended up using about 5 cups of stock, but it will really depend on how long your rice takes to cook (you want the rice to be al dente –it should have a little bite to it) and how creamy you like your risotto. This process will take anywhere from 20 to 30 minutes.
Stir in peas and cook the risotto for about 1 minute before adding the cheese, lemon zest, lemon juice, salt, and pepper. Keep cooking and stirring until the cheese is melted and is no longer “stringy.” The risotto should have a nice thick, creamy consistency at this point. Remove from heat. Stir in the 1 tbsp. mascarpone cheese to finish.
Serve as soon as possible for best flavor.
Directions for Scallops:
Dry scallops with a paper towel and set aside on a plate. Season the scallops with salt.
Heat 1/2 tbsp. olive oil in a medium sized non-stick pan.
Get the pan searing hot.
Once the oil is hot add the scallops one at a time in a circular position.
Sear the first side for about a minute. When you notice some nice color, flip the scallops. Cook for 30 seconds and then add the butter and fresh herbs to the center of the pan. Let the butter cook for about a minute.
Continue to spoon the butter over each of the scallops, and cook for about 30 seconds more.
Remove the scallops from the pan and place them on a plate with paper towels. Serve immediately on top of the risotto.