Please Fave the Original Submission here.

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From yours truly :B

Open For Critique / Constructive Criticism

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* And also with prosciutto and a good bit of risotto

Loosely adapted from http://www.wozzkitchencreations.com.....n-butter-sauce

6-8 Fresh large Maine sea scallops (adjust recipe for servings as needed)
Avocado Oil (or any high heat oil for searing)
Salt Pepper (You really wont need much salt in this at all)
1 tsp Lemon zest (I used a squirt of lemon juice)
1/2 Stick Butter (used a bit more, like 3/4ths of a stick)
3/4 Cup White Wine
Scallions finely chopped (dried chives here)
A few slices of prosciutto

Method

Make the sauce. in a small sauce pan on stove top, melt butter on medium high heat and bring to a boil until butter begins to foam up and brown. Make sure not to burn, you will smell a nutty aroma. Take off heat and pour into cool bowl. Set aside.

Pat dry scallops. Remove foot from scallops (which is that little tough piece on the side of the scallop that easily peels off) Season with salt and pepper.

Heat a cast iron skillet to high heat. Add avocado oil and sear for 3 minutes on each side. Turning only once! Remove scallops and set aside on warm plate.

In your skillet, on medium high heat add white wine, brown butter and lemon zest and deglaze pan, scraping brown bits off bottom of pan. Simmer until liquid is reduced by half (should only take a few minutes). Add chopped scallions.

Spoon browned butter over scallops and serve.

I went at this a bit differently -

Because, for the risotto:

1/2 box of risotto (which is more than enough to feed 5-6 people)
1/2 onion finely chopped
2 cloves garlic, finely chopped
2 tablespoons avocado oil - I recommend this here, since it takes a high heat very nicely
salt and pepper to taste
low salt chicken broth, at least 5 -6 cups (I didnt quite have enough, but I did have some turkey stock leftover which gave it a good bit of richness)

Saute' the onion and garlic until translucent, then add the risotto, about 5 minutes on high.

Then slowly add the broth until it all boils, then cover at a low simmer for about 20 - 25 minutes.
You will also need to add those extra cups, one at a time, until it is all absorbed.

As for the scallops - I let the butter cook until it turned brown (but not burnt) and then seared the scallops with the prosciutto right in that, along with the wine, chives and lemon. It helps to also rinse, then pat dry your scallops before hand!

They dont take all that long to cook, on med high in a nonstick skillet...about 3-5 minutes if that, to get a good sear - and then, I just put all of the sauce and scallops and etc right into the risotto, stir it around for a minute and then serve!

Very tasty!


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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being