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HomeFoodLemon Butter Scallop: Recipe and Pairing

Lemon Butter Scallop: Recipe and Pairing

PAN SEARED LEMON BUTTER GARLIC SCALLOPS w/ CAULIFLOWER RISOTTO

Paired with 1851 Vineyards 2018 Live Oak White

LEVEL: Easy

TOTAL TIME: 30-35 min. including prep

SERVINGS: 4

Ingredients

CAULIFLOWER RISSOTTO WITH MUSHROOMS

1 bag Cauliflower Rice or make your own: https://ifoodreal.com/how-to-make-cauliflower-rice/

1.5 lbs mushrooms, sliced

1 tsp avocado oil or grapeseed oil or olive oil

1 sm white onion, finely chopped

1 lg garlic clove, minced

½ cup Chicken broth

½ tsp salt

Fresh ground black pepper

¼ cup Parmesan cheese, grated

¼ cup Mozzarella cheese, shredded

3 TB parsley, finely chopped

SCALLOPS

1 – 1 ¼ lbs dry sea scallops (approx. 16)

2 tsp unsalted butter

2 tsp olive oil

2 TB capers or fresh parsley

Sea salt or Kosher salt

Freshly ground black pepper

LEMON BUTTER SAUCE

2 cloves garlic

1 TB lemon juice

2 TB unsalted butter

 

RISOTTO

  1. Preheat large non-stick skillet on medium – high heat and add mushrooms. Cook until golden brown or about 5 minutes, stirring occasionally. Transfer to a medium bowl and set aside.
  2. Return skillet to medium heat and swirl oil to coat. Add onion and garlic, sauté until translucent or about 3 minutes, stirring occasionally.
  3. Add cooked mushrooms, cauliflower “rice”, broth, salt and pepper. Stir, cover and cook for 4 minutes.
  4. Turn off heat, add Parmesan and mozzarella cheese and parsley; stir until cheese is melted. Remove from heat, cover and let sit while preparing scallops.

SCALLOPS

  1. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  2. Use a small saute pan and turn on medium-high heat. Add Lemon Butter Sauce ingredients. Cook together approximately 2 minutes (butter should be melted). Let simmer on very low.
  3. Use a 12 – 14 inch saute pan or cast iron skillet, turn on high heat; let heat up for 2 – 3 minutes then add 1 TB butter and 2 tsp olive oil. Salt and pepper the scallops on one side. Once the butter begins to smoke, gently add the scallops at least 1 inch apart, making sure they do not touch each other. Sear the scallops for 1 ½ minutes then flip over. Season this side with salt and pepper and sear for 1 ½ minutes. Scallops should have a ¼ inch golden crust on each side while still being translucent in the center.
  4. Plate large portion of risotto on each plate (see picture for reference). Remove scallops from pan and place over risotto. Pour Lemon Butter sauce over. Sprinkle with capers or parsley. Serve immediately.

PRO TIP: Dry scallops are what you want (not wet)! A dry scallop has not been treated with any chemicals additives or solutions. Compared to the wet scallops, they are darker (more of a beige color, whereas the wet scallops are whiter), and they have a more pure flavor.

A Toledo, Ohio native, her expertise quickly became one of many, including hospitality, food, and management while beginning her work in hospitality at an early age. After earning her BBA in International Business in 2007 from the University of Toledo, she joined Glazer's Distributors as a Sales Consultant and quickly rose to the top with her practice of honesty, tuning into customers needs, innovation, and partnering with her clients. A move to Napa wine country changed her career trajectory accepting a role as a Wine Club Coordinator and Shipping Manager for Beau Vigne in Yountville. She was then brought onto the Vintage Wine Estates team as Event Coordinator for Girard, Cosentino, Windsor Vineyards, and Sonoma Coast Vineyards. Moving to Texas in 2016, she was brought into William Chris Vineyards to build their wholesale program, expanding their footprint into 5 states and grew the program exponentially. In September 2019 the opportunity arose to join the Jones' family as Sales Director for Blank Slate wines and she happily obliged, ready for her next challenge!

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