Pepper Crusted Sea Scallops
over Parmesan Risotto
   
Yield: Two servings                       Difficulty:

8
3 cups
1 Tbsp.

1 cup
1 clove
1/4 cup
1/4 cup
1/4 cup
1/4 cup
1 Tbsp.
As needed
As needed
1 Tbsp.

Jumbo Sea Scallops (10/20)
Water
Beyond Broth all natural chicken reduction
Arborio Rice
Fresh garlic, minced
Onion, diced
White wine
Parmesan cheese, grated
Heavy cream
Whole butter, salted
Course ground black pepper
Salt and pepper
Fresh parsley, chopped fine

  1. Sauté onion, garlic and rice until lightly brown on medium-high heat.

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