September 5, 2011

..Seared Scallops over Spinach and Lemon Asparagus Risotto

Hurricane Irene struck last week while I was home in NJ visiting my parents.  We had three full days without power which resulted in me breezing through an entire book, blow drying my hair under a bar hand dryer out of desperation, and eating out for basically every meal.  We ended up at a place called Houlihan’s for one of those meals and two of my family members were raving about this new item on the menu – “Seared Georges Bank Scallops” which was a version of the recipe below.   Whenever I see something fun and delicious while out to eat, I find myself wondering if I can make it myself at home.  As it turns out, I could!

Ingredients
1/4 Cup Chopped Onion
Box of Risotto
1 ½ Cup Chopped Asparagus
1 Lemon
2 ½ Cups Chicken Stock
5-6 Fresh Scallops Per Plate
Parmesan Cheese
White Wine
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Butter
Salt & Pepper
Fresh Spinach



Directions

I basically followed this recipe for the risotto with a few minor changes:

1. I skipped the thyme...the strong flavor of it just didn’t seem fitting for scallops.
2. I cooked the asparagus with the onion right away so it would be extra tender.
3. I just got a box of flavored risotto, threw out the seasoning and used 2.5 cups of chicken broth which turned out to be a perfect amount for two people.
4. Instead of only using the lemon on the risotto, I cut it in half and used the juice from one half for the risotto and the other I reserved to squeeze over the scallops while they were cooking.



While the risotto was cooking (make sure to keep stirring in your liquid gradually) I poured the olive oil AND butter into a pan over medium heat (having them cook in both is important for the flavor).  I seasoned the scallops with just a little S&P, and garlic powder, then put a good sear on them for about 5 minutes on each side.  You can sear them for a much shorter time (1.5 minutes on each side), but I like them pretty thoroughly cooked since I’m not a huge fan of the texture.  During the last minute of cooking on each side I squeezed fresh lemon juice over them which was a delicious touch!



Assembly

First scoop a generous serving of risotto onto the plate, then a handful of spinach, and top that off with your scallops.  Voila – a tasty restaurant quality meal at home! You can see my happy taste testing boyfriend below as proof. (BONUS-you can use the rest of that white wine to drink with your dinner :)



1 comment :

  1. THANK YOU!!!!! I tried this at the restaurant and fell in love, I've been looking to recreate! YOU ARE AWESOME!

    ReplyDelete

Comments make my whole day, so go on and make it.

xx E.