Recipe for Sea Svallops Carbonara by The Cottage Siesta Key | Suncoast View

SARASOTA (WWSB) - Sea Scallops Carbonara

By Chef Sean McCaffrey

The Cottage Siesta Key

Dinner for 4

1 ½ # U 10-20 sea scallops (pat dry)

1 cup Arborio rice

3 cups water

1 cup white wine

2 T olive oil

3 T garlic chopped

3 T shallots chopped

1 T Aleppo pepper or crushed red

8 sprigs fresh thyme pulled from stems

1 cup edamame shelled

1 # mushroom medley (cremini, oyster, shitake, 1oz. white truffle oil)

4 oz. imported prosciutto thinly sliced torn in to small pieces

1 cup grated grana Padano

2 cups heavy cream

8 oz roasted corn

4 oz baby arugula


Preheat a heavy bottom 4qt sauce pot on medium heat. Add oil, thyme, and arborio sauté for 2-3 mins. De-glace with wine, reduce heat to low. the arborio will absorb the wine once you see there isn’t any more liquid start adding water 1/3 at a time. Cook until ala dente, pull out of pot, spread product in shallow dish and cool. Preheat a large sauté pan on high heat with 2oz. olive oil. Add garlic, shallots, Aleppo, and mushrooms, you want a nice golden-brown color. Reduce heat to low, add cream, risotto, edamame, prosciutto, and cheese. Keep temp on low and fold product periodically until risotto has a creamy consistency. Meanwhile preheat large sauté pan on high with 2oz. oil. Sear scallops 1 ½ to 2 ½ mins on each side depending on desired doneness. Pull scallops out of hot pan immediately after searing to prevent overcooking. Serve with risotto on the plate, scallops on top of risotto, garnish with fresh cracked pepper, arugula and corn tossed in a Meyer lemon vinaigrette.

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