Enjoy one of our favorite recipes from #TusCA
Scallop with peas and carrot risotto
4 ea scallops
2 Tbls Blended oil
1 Tbls Butter
1 cup par cooked Arborio rice Water-as needed
1⁄2 cup carrot puree
2 Tbls parmesan cheese
1⁄4 cup peas
3 Tbls minted pea puree
5-6 pea tendrils
Add Arborio rice and 1⁄2 cup water to sauté pan, bring to simmer. Stir often. Keep adding little amounts of water until rice is fully cooked. Add peas and carrot puree, check seasoning. Add parmesan cheese. Add water if needed, must be a creamy loose consistency.
Heat medium sauté pan with blended oil. Season scallops and place in pan. Cook on high heat for 1 minute and put into 500 degree oven. Cook for 5 minutes, remove. Add butter and let brown. Baste tops of scallops, do not flip over until serving.