Wild Alaskan Seared Scallops with Simple Risotto
Seared Scallops and Risotto might sound intimidating but with some time and practice this dish will become a crowd favorite!
- 1 ½ cup arborio rice
- 4 cups seafood or chicken stock
- ½ cups dry vermouth
- 1 medium shallot
- ½ cup onion
- 3 cloves garlic
- ½ cup of celery
- 4 tablespoons of butter
- 2 tablespoons of vegetable oil
- 2/3 cup of grated parmesan cheese
- Take your salmon out of the plastic bag and pat it dry. Put it on a plate and coat it in Old Bay on all sides.
- Leave it out of the fridge while you preheat your cast iron. Once your cast iron is hot, take a big scoop of butter and put it in the hot pan. Whisk the butter so it melts and browns a little. Add the bouquet of S&G herbs to the butter.
- Once the butter starts to foam turn the heat down a little and add the salmon skin-side down.
- With a spoon baste the salmon with the butter. Once the bottom of the fish is starting to look cooked flip the fish over and baste the other side. Baste on each side for about 1-2 minutes.
- Flip the fish over again and squeeze a whole lemon into the cast iron and cover quickly with a pot lid or baking sheet.
- Reduce the heat and let the fish steam until it is cooked.
- Plate with vegetables and enjoy