In the Kitchen: Pan Seared Sea Scallops with Asparagus Risotto

Go Providence has brought us Chef Matt Haist from Capital Grille to make Pan Seared Sea Scallops with Asparagus Risotto!

Serving: 1

Prep time: 15 minutes

Cook time: 15 minutes


Clarified Butter 1 oz
ingreds 8Scallops (U 10) 5 each
Seasoning Salt ¼ tsp
Asparagus, blanched ½ cup
Diced Red Peppers ¼ cup
Vegetable Broth 4 oz
Risotto 1 ½ cups
Mascarpone Cheese ¼ cup
Grana Padano ¼ cup
Fine Sliced Chives 1 tsp


1. Add ½ fl oz clarified butter to flat top
2. Season scallops and sear
3. In sauté pan, add butter
4. Add asparagus and red peppers and sauté 1-2 minutes
5. Add vegetable broth and risotto
6. Add cheese
7. Place mixed ingredients in a large bowl, keeping asparagus separate
8. Top risotto with asparagus and seared scallops
9. Garnish with chives

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