Pepper Crusted Sea Scallops, cont'd.
   
  1. Separately, mix Beyond Broth and water, and bring to first boil.
  2. Reduce heat to medium; add wine and half the stock to the rice mixture.
  3. Add the second half of the stock gradually until all the stock is absorbed by the rice.
  4. Separately, coat scallops with coarse pepper and sear on medium-high heat until caramelized on both sides
    (Photo 1).
  5. Add heavy cream and butter to rice mixture; cook until cream is fully absorbed and creamy consistency is achieved.
  6. Remove from stove; add cheese, parsley and seasonings to taste.
  7. Serve with sautéed spinach, asparagus or your favorite vegetable.

 

Photo 1
 
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