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Seared Scallops & Garlic-Herb Risotto
with Asparagus & Artichokes
45 MIN
+$12.99/serving
4 Servings
From the Test Kitchen
WHY WE LOVE THIS DISH
Our rich, creamy risotto—mixed with garlic-herb butter and two types of cheese—is perfectly balanced by delicate seared scallops and a bright, seasonal vegetable sauté served on top.
TECHNIQUE TO HIGHLIGHT
Sea scallops develop a delightfully crisp, golden brown exterior when seared in the pan—just be sure to thoroughly pat them dry, as excess moisture will prevent that delicious browning.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories640 Cals (est.)
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fresh
ingredients
Title
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20 oz Sustainably Sourced Sea Scallops
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2 cups Carnaroli Rice
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½ cup Marinated Artichoke Hearts
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1 Tbsp Verjus Rouge
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2 cloves Garlic
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2 Tbsps Mascarpone Cheese
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2 oz Garlic & Herb Flavored Butter
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2 Tbsps Capers
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1 bunch Parsley
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¼ cup Grated Romano Cheese
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2 cups Lemon-Rosemary Chicken Bone Broth
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¾ lb Asparagus
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1 Yellow Onion
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Wash and dry the fresh produce. Halve, peel, and small dice the onion. Snap off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces (keeping the pointed tips intact). Roughly chop the artichokes. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems.
2
Start the risotto
In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the rice and a drizzle of olive oil; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted.
3
Finish the risotto
To the pot, add the broth (carefully, as the liquid may splatter) and 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring frequently, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the butter, mascarpone, romano, and verjus. Stir until thoroughly combined and the butter is melted. Taste, then season with salt and pepper if desired.
4
Cook the vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped artichokes, chopped garlic, and capers; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and softened. Transfer to a bowl. Wipe out the pan.
5
Cook the scallops & serve your dish
Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Turn off the heat. Serve the finished risotto topped with the cooked vegetables and cooked scallops. Garnish with the chopped parsley. Enjoy!
1
Prepare the ingredients
Wash and dry the fresh produce. Halve, peel, and small dice the onion. Snap off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces (keeping the pointed tips intact). Roughly chop the artichokes. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems.
2
Start the risotto
In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the rice and a drizzle of olive oil; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted.
3
Finish the risotto
To the pot, add the broth (carefully, as the liquid may splatter) and 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring frequently, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the butter, mascarpone, romano, and verjus. Stir until thoroughly combined and the butter is melted. Taste, then season with salt and pepper if desired.
4
Cook the vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped artichokes, chopped garlic, and capers; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and softened. Transfer to a bowl. Wipe out the pan.
5
Cook the scallops & serve your dish
Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Turn off the heat. Serve the finished risotto topped with the cooked vegetables and cooked scallops. Garnish with the chopped parsley. Enjoy!
Tips from Home Chefs