Scallops Recipe The Chew

In a medium bowl, add zucchini, summer squash, and 1 tablespoon of olive oil. Season with salt and pepper and toss to combine. Transfer to a baking sheet and place in oven. Broil until tender, about 4-5 minutes. Remove from oven and set aside.

In a large saucepan over medium-high heat, add remaining 3 tablespoons of olive oil and butter. Once butter has melted, stir to combine, and add shallots and onions. Cook, stirring occasionally, until shallots and onions are translucent, about 1-2 minutes. Add rice, stirring to coat. Cook, stirring occasionally, until rice is opaque, about 2-3 minutes. Deglaze with wine and allow to cook until wine has been reduced by half, about 2 minutes.

Add 1 cup of shrimp stock to the rice and stir continuously until the stock has nearly absorbed, about 2 minutes. Continue to add stock, 1 cup at a time, stirring occasionally until nearly absorbed before adding the next cup. Repeat until the rice is tender and risotto is a creamy texture, about 20 minutes. Stir in Parmigiano-Reggiano and season with salt and pepper.

Best Scallop Recipes

In a medium bowl, add fennel, onions, and 1 tablespoon of olive oil. Toss to coat and season with salt and pepper. Transfer to prepared baking sheet and roast until golden brown, about 15-20 minutes. Remove from oven, transfer to platter and keep warm.

Preheat a large cast iron skillet over high heat. Add remaining 1 tablespoon of olive oil, and place scallops in pan, leaving space in between to allow browning. Sear, without moving, until golden brown, about 1-2 minutes. Flip scallops and add butter. Once butter has melted and has started to turn golden and foamy, tip skillet towards you slightly, and spoon butter over the scallops. Baste scallops continuously, until cooked through with an opaque center, about 30 seconds to 1 minute. Remove from heat, transfer to platter with fennel mixture, and spoon sauce over the top.

In a medium bowl, add fennel, onions, and 1 tablespoon of olive oil. Toss to coat and season with salt and pepper. Transfer to prepared baking sheet and roast until golden brown, about 15-20 minutes. Remove from oven, transfer to platter and keep warm.

Preheat a large cast iron skillet over high heat. Add remaining 1 tablespoon of olive oil, and place scallops in pan, leaving space in between to allow browning. Sear, without moving, until golden brown, about 1-2 minutes. Flip scallops and add butter. Once butter has melted and has started to turn golden and foamy, tip skillet towards you slightly, and spoon butter over the scallops. Baste scallops continuously, until cooked through with an opaque center, about 30 seconds to 1 minute. Remove from heat, transfer to platter with fennel mixture, and spoon sauce over the top.

In a medium bowl, add fennel, onions, and 1 tablespoon of olive oil. Toss to coat and season with salt and pepper. Transfer to prepared baking sheet and roast until golden brown, about 15-20 minutes. Remove from oven, transfer to platter and keep warm.

Preheat a large cast iron skillet over high heat. Add remaining 1 tablespoon of olive oil, and place scallops in pan, leaving space in between to allow browning. Sear, without moving, until golden brown, about 1-2 minutes. Flip scallops and add butter. Once butter has melted and has started to turn golden and foamy, tip skillet towards you slightly, and spoon butter over the scallops. Baste scallops continuously, until cooked through with an opaque center, about 30 seconds to 1 minute. Remove from heat, transfer to platter with fennel mixture, and spoon sauce over the top.