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


Photo 1
 
 
 
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