Seafood lovers unite! Here’s a meal that will seem gourmet without the hours of prep work. The photos don’t lie, this meal is truly beautiful looking layered out on a platter and it tastes just as great as it looks!
Don’t be shy about playing around with the raspberry sauce, it’s extremely flavorful but a simple search on the Internet can find lots of fun varieties that can utilize this recipe in different ways!
I found it best to let the risotto be completely cooked before I started the sauce or the scallops, because unless you are a professional chef it can be hard at times to balance three different activities in the kitchen at once. Take your time on perfecting the scallops. You want them to be lightly browned on top, but not too little and not too much. Compare it to the photo above because they were truly delicious and we couldn’t wait to try them after we snapped a picture!
The texture of the scallops is wonderful and the pairing with the risotto can not be beat. I hope you enjoy the simplicity and gourmet style of this recipe and it becomes a favorite for your recipe book!
- 2 T. Raspberry Preserves
- Juice and Zest of 1 Lemon
- ½ Cup Raspberries
- 2 T. Water
- 1-2 tsp. Crushed Red Pepper, more or less depending on taste preferences
- 1 Lb. Scallops
- Salt and Pepper, to taste
- 1 T. Olive Oil
- 1 T. Butter
- 1 Pkg. Parmesan Risotto
- Prepare risotto as directed on the package.
- In a small sauce pan, combine raspberry preserves, the zest and juice of 1 lemon, raspberries, water and crushed red pepper.
- Heat over moderately high heat for approximately 5-7 minutes.
- Thaw scallops as directed on package.
- Rinse scallops and pat dry with paper towels.
- Season with salt and pepper.
- Add oil and butter to a non-stick skillet and heat over moderately high heat until hot but not smoking.
- Saute scallops by turning over once until browned and just cooked through 4-6 minutes total.
- Serve over a bed of risotto and drizzle with sauce.
