Seared Day Boat Scallops

Seared Day Boat Scallops

Posted: Updated:

Chef Marty Pollack

The Battle House


Seared Day Boat Scallops

With Wild Mushroom Risotto, Sautéed Spinach and White Truffle Oil


  • 4 each U-10 dry scallops
  • 1 cup of risotto, blanched
  • ½ cup of wild mushrooms
  • 1 cup chicken stock
  • 3 coves of minced garlic
  • 1 tsp. of truffle oil
  • 1 T of grated parmesan
  • 2 T of whole butter
  • 2 cups of Spinach
  • 1 lemon Juiced
  •  1 T of chopped parsley


  • Season scallops with salt and pepper and sear in a sauté pan on medium/high heat in a small amount of olive oil for three minutes. 
  • Turn the scallops once and continue to cook for an additional minute. 
  • Sauté garlic in olive oil until golden
  • Add mushrooms and sauté until tender (about two minutes)
  • Add risotto and chicken stock and cook on high heat stirring regularly until almost all the stock has cooked into the rice.
  • Taste the rice for doneness, should be creamy and slightly firm to the bite. 
  • Finish with cheese, butter, salt, pepper and chopped parsley. 
  • Sauté the spinach with one clove of garlic and season with salt and pepper then finish with a squeeze of lemon juice 
  • Arrange scallops around the risotto and drizzle with truffle oil


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