Pan seared Sea Scallops with a lemon caper sauce and minted rice

The freshness of the scallops is essential for the success of the dish. At the time of purchase check that they are perfectly closed.

Ingredients

18 SCALLOP (SHELLS OF ST. JAMES)

1 SHALLOT

3 LEMONS

6 TABLESPOONS WHITE WINE

6 SLICES BREAD

4 TABLESPOONS EXTRA VIRGIN OLIVE OIL

TABASCO TO TASTE

1 SALT TO TASTE

1 PEPPER TO TASTE

Preparation

Before starting the recipe of lemon scallops, clean the shellfish. Brush the shell under cold running water and place them on a baking sheet. Pass them for a few minutes in a hot oven to open the valves. Remove the flat valves leaving the concave ones, recover every part of the scallop, wash it again in cold water and remove excess water. Peel and chop the shallot, put it in a bowl together with the juice of 2 lemons, 2 tablespoons of oil and 3 tablespoons of white wine. Add the Tabasco, salt, pepper and mix well. Heat the oil in a non-stick pan, place the scallops on it and brown over high heat for 5 minutes, stirring often with a spoon. Pour the white wine and continue cooking until the liquid has perfectly evaporated. Turn off and wait for them to become lukewarm. In each shell arrange 3 shellfish, cover them with shallots, add a pinch of pepper and decorate with thin slices of lemon. Serve the scallops in lemon sauce accompanied by slices of toast.

Risotto

Fragrant and very fresh dish.

Ingredients 

320 gr of parboiled rice 

50 gr of fresh mint 

150 ml of cream (for vegans soy cream) 

1/2 onion

30 gr of butter (for vegans margarine)

Salt, pepper

Preparation

Finely chop the onion and fry in butter. Add the rice and toast for a couple of minutes. Add a glass of water and salt. Finely chop the mint and add to the rice. Add water whenever the rice requires it.

Halfway through cooking, add the cream. Continue to add water as the rice absorbs it to the desired degree of cooking. Season with salt, pepper and turn off the heat. Let stand a few minutes before serving.