Pan seared scallops - Extra large standard

Pan-Seared Scallops

over Lemony Mascarpone & Asparagus Risotto

810 cals

25 mins

Description

When it comes to the pillowy pleasure that is perfectly seared scallops, the key is to keep it simple: just a sprinkle of salt and pepper, and a couple of minutes in the pan will turn them out with a delicate golden crust over a soft interior. To host these fine specimens, you’ll prepare a decadent risotto punched up with asparagus and lemon zest and riched up with mascarpone and Grana Padano cheeses. A salad of baby greens plays up those lemony notes.

Contains:

Eggs, Milk, Scallops

Ingredients

for 2 servings

(Double for 4 portions)

  • 340g Scallops

  • ½ Bunch of asparagus

  • 1 Lemon

  • 1 Bunch of parsley

  • 1 Shallot (or onion)

  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)

  • 165g Arborio rice

  • 30g Vegetable demi-glace

  • 25g Grana Padano (contains rennet)

  • 45ml Mascarpone

  • 7.5g Fish Tales spices (black pepper, dill, salt, paprika, red bell pepper, parsley, garlic, sugar, basil, lemon peels, onion, dill seeds, sunflower oil, lemon powder)

Nutrition

Total fat

35g

Saturated Fat

16g

Sodium

1210mg

Total carbs

87g

Sugar

6g

Protein

38g

Fibres

7g

Recipe Instructions

Pan-Seared Scallops - Step #1 Start the risotto
Step 1: Start the risotto
Halve, peel and mince the shallot. In a medium pot, heat a drizzle of oil on medium-high. Sauté the shallot, 1 to 2 min., until softened. Add the rice and cook, stirring constantly, 30 sec. to 1 min., until slightly translucent; season with ¾ of the spices and S&P. Add the demi-glace, 3 cups water (5 ½ cups for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 12 to 15 min. (16 to 20 min. for 4 portions), until the rice is almost cooked through.
Pan-Seared Scallops - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, remove the woody ends of the asparagus; cut into ¼ inch pieces. Zest and juice the lemon. Pick the parsley leaves off the stems; finely chop the leaves. Rinse the scallops under cold water and pat dry with paper towel. If necessary, remove the muscle on the edge.
Pan-Seared Scallops - Step #3 Finish the risotto
Step 3: Finish the risotto
To the pot of risotto, add the asparagus, mascarpone, Grana Padano, lemon zest, 2 tbsp butter (double for 4 portions) and S&P; stir well. Remove from the heat, cover and let rest for 2 to 3 min.
Pan-Seared Scallops - Step #4 Cook the scallops
Step 4: Cook the scallops
In a medium pan, heat a generous drizzle of oil on medium. Season the scallops* with S&P. Cook, 1 to 2 min. per side, until cooked through. Transfer to a paper towel-lined plate; season with the remaining spices.
Pan-Seared Scallops - Step #5 Make the salad
Step 5: Make the salad
In a medium bowl, combine the baby greens, 2 tbsp olive oil (double for 4 portions), the lemon juice and S&P.
Pan-Seared Scallops - Step #6 Finish & serve
Step 6: Finish & serve
To the pot of risotto, add the parsley; stir well. Divide the risotto between your bowls. Top with the scallops. Serve the salad on the side. Bon appétit!