There's even a decadent BROWN BUTTER to drizzle over the Scallops and faux Risotto to really take them "over the top".
SEARED GARLIC Sea SCALLOPS:
1 lb. large sea scallops, patted dry…………..........….. 1 TB unsalted butter
1 TB olive oil (preferably not extra-virgin, since it has a lower burn point)
1/2 to 1 tsp. Kosher salt……………………....................1/4 tsp. black pepper
2 TB Italian or regular parsley, chopped
2 TB minced or crushed garlic
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Remove tiny side muscle from the scallops (if they have them), then rinse with cold water and pat VERY DRY with a paper towel (they have to be dry to get a good sear). I let them sit between a few layers of paper towels for about 20 minutes.
Add the butter and oil to a large skillet (cast iron is the best) over high heat. Salt and pepper the scallops. When the butter/oil combo begins to smoke, gently add the scallops (make sure they aren’t touching) plus the garlic. Sear scallops for about 1-1/2 minutes on each side (don’t touch them at all while they're searing). The scallops should have a nice golden crust on each side and be translucent in the center. Remove from heat, sprinkle with parsley and serve immediately. Serves 2-3
Creamy PARMESAN Faux RISOTTO
(made with regular white long-grain rice) 4 TB butter About 1 TB crushed garlic 1 cup uncooked white long-grain rice 1 cup water.......................1 cup milk (or use 2 cups milk for extra creaminess) 1/2 tsp Kosher salt 1/3 cup grated Parmesan cheese 1 tsp. minced fresh rosemary or dried oregano (optional) A little extra milk for creaminess (if needed) |
Stir in Parmesan cheese and rosemary. If it isn’t creamy enough, add a splash of milk and/or some more butter. Season with salt, to taste. Cover, turn off heat and let rest for 5 minutes. Serves 2-4
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BROWN BUTTER
Put 3 TB butter in a clean skillet over medium heat and stir it while watching it closely - when it starts to look golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the Scallops and faux Risotto.