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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.
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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.
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.
Tips from Home Chefs