Pan-Seared Scallops with Garlic Butter Sauce

Ingredients:

• 12 large scallops, thawed and patted dry
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 lemon, juiced
• Fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the Scallops:

   • Ensure the scallops are thoroughly thawed and patted dry with paper towels. Season both sides with salt and pepper.

2. Heat the Pan:

   • Heat the olive oil in a large skillet over medium-high heat until hot but not smoking.

3. Sear the Scallops:

   • Add the scallops to the skillet, ensuring they are not touching each other. Sear the scallops for about 2-3 minutes on each side until a golden crust forms. Do not move them around during this time to allow a good sear. Remove the scallops from the pan and set aside.

4. Prepare the Garlic Butter Sauce:

   • In the same skillet, reduce the heat to medium and add the butter. Once the butter is melted, add the minced garlic and cook for about 1 minute until fragrant.
   • Add the lemon juice and stir to combine.

5. Combine and Serve:

   • Return the seared scallops to the skillet and spoon the garlic butter sauce over them. Cook for an additional 1-2 minutes until the scallops are heated through.
   • Garnish with fresh parsley and serve immediately.

Scallop Risotto

Ingredients:

• 12 large scallops, thawed and patted dry
• 1 cup Arborio rice
• 4 cups chicken broth, warmed
• 1 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter, divided
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions:

1. Sear the Scallops:

   • Follow the same searing instructions as above for the scallops. Once seared, set aside and keep warm.

2. Prepare the Risotto:

   • In a large pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 5 minutes.
   • Add the Arborio rice and stir to coat the grains with butter. Cook for about 2 minutes until the edges of the rice are translucent.

3. Add Wine and Broth:

   • Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed.
   • Begin adding the warmed chicken broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.

4. Finish the Risotto:

   • Stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.

5. Serve:

   • Spoon the risotto onto serving plates and top with the seared scallops. Garnish with chopped parsley and serve immediately.