Seared sea scallops with lemon brown butter and mushroom and pea risotto

Serves 4

Seared Scallops

  • 8 Sea scallops size U10 - very fresh
  • Kosher sea salt
  • Cracked black pepper
  • 1tbsp olive oil
  • 2 tbsp. butter
  • Juice from ½ lemon
  • 1 tbsp. finely chopped chives

Lay scallops on a pan between paper towels to dry for 15 minutes.

In a sauté pan, heat olive oil to the point of smoking.

Liberally season scallops with salt and pepper.

Place scallops in the pan and sear until it caramelizes. (Browns in approx. 2 to 3 minutes).

Turn scallops and cook another 30 seconds.

Add butter and lemon juice and baste scallops for another 30 seconds.

Add chopped chives and reserve. 

Mushroom and Pea Risotto

  • 1 tbsp. olive oil
  • 1 clove of garlic peeled and chopped
  • 1 shallot diced
  • ½ cup mushrooms chopped
  • ¼ cup dry white wine
  • 3 ½ cups chicken stock
  • 1-cup Arborio rice
  • ¼ cup frozen peas
  • 1 tbsp whole butter
  • 2 tbsp grated parmesan cheese
  • 1 tsp chopped Italian parsley
  • Kosher sea salt
  • Cracked black pepper
  • 1 tsp chopped Italian parsley

Heat chicken stock and keep warm.

Warm olive oil over medium heat in a large saucepan.

Add chopped garlic, diced shallots and chopped mushrooms and cook for a minute or two.

Add rice and toast for two minutes while stirring.

Add the white wine until it has been absorbed.

With a ladle, add ½ cup of chicken stock to the rice until nearly absorbed and repeat until the rice has a creamy texture but is still firm to the bite. 

Stir in whole butter, grated parmesan cheese and chopped parsley.

Season with salt and cracked pepper.