The Secret to Perfectly Seared Scallops and an Asparagus Risotto

There's nothing better than a perfectly seared sea scallop. In this episode, Renée shares her secrets to achieving the perfect sear every time. She also shares her recipe for a super simple, yet ultra-delicious asparagus risotto - which just happens to be the perfect complement to the scallops.

Fresh scallops are definitely best but difficult to find. If you're buying frozen, look for IQF or frozen at sea to ensure that the scallops were properly frozen at their freshest point.

Watch the video to learn how to achieve the perfect sear!

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ASPARAGUS RISOTTO

2 shallots; thinly sliced
1tbsp butter
2 cups dry white wine
2 cups Arborio rice
6 cups vegetable stock; hot
1/2 cup grated Asiago
1 cup chopped asparagus
1 lemon; zest
fresh herbs and EVOO to garnish
salt & pepper to taste

Melt butter in pan and sauté the shallots; season with salt. Once softened (about 2 minutes), add rice and cook until translucent (approximately 1 minute). Deglaze with wine; slowly and gradually add the stock, stirring every few minutes and adding more stock as needed. Cook for 15-20 minutes until the rice is al dente. Finish with cheese, asparagus & lemon zest.

Serves 4 people

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Host: Chef Renée Lavallée (  / ​​​  )
Camera & Co-Host: Doug Townsend (  / ​​​  )
Location: Renée & Doug's Home Kitchen, Dartmouth, Nova Scotia
(https://www.thecanteen.ca/​​​)

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