Seafood Month - Save 5% on Bundles
Alaska Weathervane Scallops
2
10 minutes
35 minutes
Pan-seared Alaska Weathervane scallops develop a golden crust, then top a slow-stirred lemon parmesan risotto finished with sour cream and fresh parsley.
Thaw the scallops if frozen, rinse, and pat very dry. Season with salt and pepper.
In a large saucepan over medium heat, heat butter, onion, and garlic until fragrant.
In another saucepan or bowl, heat the chicken stock.
Add the rice and ½ cup heated chicken stock to the onion, garlic mixture. Stir to combine.
For 30+ minutes, repeat the following steps. Add ½ cup heated stock to the rice, stir, and let absorb completely before adding the more stock.
After 25 minutes, start tasting the rice for doneness. Heat a skillet with olive oil, ready for searing the scallops.
Over low heat, add milk, parmesan, sour cream, lemon juice, salt, and pepper to the rice. Remove from heat and cover while you cook the scallops.
Add the scallops to the hot skillet and cook for 2-3 minutes per side, until a golden crust forms and the centers are just opaque.
Top risotto with scallops and serve immediately, garnished with parsley if using. Enjoy!
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
