Summer is almost here, and it’s time for lighter meals that are easy and quick to prepare. Jay Miller, one of our favorite customers and a budding home cook, shared this recipe for delicious seared scallops with a simple, no-stirring-required risotto that you put in the oven and walk away until it’s done. Jay made us this risotto with osso buco, and it’s wonderful! Try this meal with our Rosé of Cab Franc. The brightness of the wine really compliments the sauce and scallops without overpowering either.
Scallops in Brown Butter Lemon Sauce with Baked Risotto and Grilled Asparagus
By Chef Jay Miller
Easy Baked Risotto: Using an oven safe or cast-iron skillet, sauté half of a diced white onion with 3 to 4 tablespoons of diced garlic in olive oil until the onion is translucent. Add 1.5 cups of Arborio (Italian style rice) to onion mixture and stir until rice is lightly sautéed. Stir 4 cups of chicken or vegetable broth into rice mixture. Bake at 375° for 40 to 45 minutes. Remove from oven and stir in approximately a half cup of shredded parmesan cheese. Set aside for serving.
Grilled Asparagus: Place washed stalks on a baking tray on top of parchment paper. Lightly spray with olive oil and generously sprinkle with Everything Bagel seasoning. Put in oven the last 10 minutes that the risotto is baking.
Scallops in Brown Butter Lemon Sauce: About 15 minutes before risotto is completed, heat 2 to 3 tablespoons of olive oil on medium high heat in large skillet. Dry 16 medium-sized scallops then sprinkle with salt and pepper. Lower heat and add scallops. Cook 3 minutes each side. Remove scallops from skillet and set aside. In the same skillet, add 5 tablespoons of butter and brown then add juice from 3 lemons, 2 teaspoons of lemon zest, and 3 tablespoons of white wine. Cook until the sauce is reduced approximately in half.
Plate scallops over risotto and top with sauce and parsley for garnish and serve the asparagus on the side. Serves 4 people.
Enjoy with chilled Majuscule Rosé of Cab Franc!
