Bronzed New Bedford Scallops
Bedford Village Inn - Bedford, NH


8 each U-10 dry sea scallops
8 Tablespoons Unsalted butter
1/4 Cup Chopped flat leaf parsley
1 Tablespoon Finely chopped shallots
1 Teaspoon Maine sea salt
2 Cups Carnaroli rice
2 Quarts Chicken stock

1 Each Small white onion, chopped fine
4 ounces Foie Gras, chopped
2 ounces Dry white wine
2 Tablespoons Olive oil
2 Tablespoons lemon juice
To taste Kosher salt & black pepper


1. First step is to prepare the risotto. Sweat the onion in 1 tablespoon of olive oil in a heavy bottom pan until translucent. Then add Foie gras and risotto and stir until rice is coated with oil and Foie gras melts. Next add the white wine and stir using a wooden spoon until the wine is absorbed by the rice. Next add chicken stock in small increments and continue to stir. Repeat the process until the rice is cooked through but still al dente. You may or may not need all of the chicken stock. Then season with salt & pepper and stir in 4 tablespoons of softened butter. Cover the risotto and remove from heat; you can hold the risotto for up to 15 minutes.

2. Next Step is to prepare the scallops. Heat a cast iron pan on medium high heat; add 1 tablespoon olive oil to pan. Season scallops with salt and sear until caramelized. Turn scallops and add butter and shallots. Cook the butter until the milk solids start to brown and add lemon juice and enough chicken stock to emulsify the sauce. Remove from heat, add chopped parsley and season the sauce to taste. Before plating sprinkle the scallops with sea salt.

Serves 4

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