Seared Scallops & Risotto

I have been wanting to try the diver scallops from McCalls Meat and Fish for months and finally broke my wallet to buy some. I decided to make farro risotto, which is the same method as regular risotto but I used farro instead, as it is a healthier alternative. When the risotto was almost finished I added in some shitake mushrooms, minced beets and beet greens. At the very end I added some fresh grated Parmesan and seasoned with salt and pepper.

Meanwhile, I seared the scallops in bacon fat and olive oil to a nice medium. I also baked some sweet potatoes that I brushed with honey, brown sugar, whole grain mustard, cayenne, salt and pepper. I served those on the side for a sweet bite.

The scallops were perfectly juicy and salty like the ocean. The risotto was rich and creamy and the potatoes were crispy, sweet and spicy.