Keyword: pan-seared scallops w/ spicy raspberry sauce

Scallops are beloved by pretty much everyone who can eat them …. they’re tender, sweet and taste ever so slightly of the sea. Being not only expensive and easy to overcook, scallops are often considered restaurant only fare.

Wild scallops feed by filtering microscopic plankton from the water. They are hand shucked immediately and frozen at sea to capture their fresh sweet flavor.

Pan-seared scallops pair well with bright, tangy flavors that contrast their meaty sweetness or in creamy dishes that emphasize their richness.

One of my go-to ‘sauces’ that I’ve used on numerous occasions on the blog, contains hot red pepper jelly. I’ve added a raspberry preserve to the jelly for a new twist on the flavor this time. The parmesan risotto brings it all together, definitely making this meal a ‘keeper’.

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Pan-Seared Scallops w/ Spicy Raspberry Sauce

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Rating: 5
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Course

Main Dish

Cuisine

American

Keyword

pan-seared scallops w/ spicy raspberry sauce

Servings

MetricUS Imperial

Ingredients

Parmesan Risotto

• 2 strips bacon, diced
• 1 Tbsp butter,
• 1/2 large onion, diced
• 1 clove garlic, minced
• 1 cup Arborio rice
• 3 tsp lemon or lime juice
• 4 1/2 cups vegetable or chicken broth
• 1/2 cup water
• salt & pepper to taste
• 1/3 cup Parmesan cheese, grated
• 2 Tbsp parsley, chopped

Spicy Raspberry Sauce

• 1/4 cup raspberry preserves
• 1/4 cup hot red pepper jelly
• 2 Tbsp water

Scallops

• 340 gm WILD ICELANDIC scallops
• salt & pepper to taste
• 1 Tbsp EACH olive oil & butter

Course Main Dish Cuisine American Keyword pan-seared scallops w/ spicy raspberry sauce Servings MetricUS Imperial Ingredients Parmesan Risotto 2 strips bacon, diced 1 Tbsp butter, 1/2 large onion, diced 1 clove garlic, minced 1 cup Arborio rice 3 tsp lemon or lime juice 4 1/2 cups vegetable or chicken broth 1/2 cup water salt & pepper to taste 1/3 cup Parmesan cheese, grated 2 Tbsp parsley, chopped Spicy Raspberry Sauce 1/4 cup raspberry preserves 1/4 cup hot red pepper jelly 2 Tbsp water Scallops 340 gm WILD ICELANDIC scallops salt & pepper to taste 1 Tbsp EACH olive oil & butter

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Risotto

1. In a large skillet over medium heat, cook & stir diced bacon until browned, about 5-10 minutes. Drain the bacon & reserve.
2. In the skillet, melt the butter & sauté onion & garlic for about 4 minutes until soft & translucent. Add the rice & mix well until it is fully coated with the butter.
3. Pour in 1/2 cup of the broth & lemon/lime juice. Once the rice has absorbed all the liquid, turn heat to medium low. Add one cup of broth & continuously stir until the liquid is absorbed. Repeat, one cup at a time, with the remaining broth. This will take about 20-25 minutes.
4. Add 1/2 cup water & take the pan off the heat once risotto is at your desired consistency. Add the parmesan cheese, reserved bacon & parsley; stir to combine. Add salt & pepper to taste.

Sauce

1. In a food processor, puree ingredients for sauce & set aside.

Scallops

1. Thaw scallops as directed on package. Rinse & pat dry with paper towels; season with salt & pepper. Add oil & butter to a non-stick skillet & heat over moderately high heat until hot but not smoking. Sauté scallops by turning over once until browned & just cooked through, 4-6 minutes total.

   
2. Serve over a bed of parmesan risotto & drizzle with sauce.

Recipe Notes

• Of course, if you live where you have access to fresh scallops, your in a whole different class!!