Pan Seared Scallops With Garlic Butter Risoni
With new season scallops available now (and on special today at $44/kg), treat yourself to this seafood delicacy in a delicious recipe costing only around $5 per head – and which can land on the table in minutes.
Join us at Pasadena tomorrow Saturday August 16 from 11.30am-1pm to experience it for yourself – just follow the aromas of garlic butter to the Oceanic area and taste this superb, super quick recipe treat!
INGREDIENTS: SERVES 4
For Scallops
350g fresh scallop meat (patted dry)
3 tbsp melted butter
3 cloves garlic (crushed)
1 sm red chilli (finely chopped)
1 lemon (juiced)
Salt and pepper to taste
Sprinkle of panko crumbs (for crunch)
Fresh parsley (chopped
For Risoni
400g risoni
1 brown onion (finely chopped)
2 garlic cloves (finely chopped)
1 sm chilli (finely chopped)
1 tbsp olive oil
1 litre chicken or veg stock
1 lemon (juiced)
INSTRUCTONS:
1 Marinate scallops in melted butter, garlic, chilli, lemon juice, salt, pepper and breadcrumbs. Set aside.
2 In a large pot, sauté onion, garlic and chilli in olive oil until fragrant.
3 Add risoni and stir, pour in stock then simmer covered until risoni is al dente and liquid is absorbed. Stirring occasionally.
4 Sear scallops in a hot pan for 2-3 mins each side until golden.
5 Plate risoni, top with scallops, sprinkle parsley and finish with a squeeze of lemon. Serve with sautéed greens.
