Skip to content

Easy Eats: Pan Seared Scallops with Spicy Raspberry Sauce

February 13, 2014
Scallops kissed with raspberry sauce are wonderful over a bed of risotto.
PREP TIME: 10 Minutes
COOK TIME: 20 Minutes
Ingredients:2 Tbsp. Raspberry Preservesscallops and risotto
zest of 1 Lemon
juice of 1 Lemon
1/2 cup Raspberries
2 Tbsp. Water
1-2 tsp. crushed Red Pepper
1 lb. Scallops
Salt and Pepper to taste
1 Tbsp. Olive Oil
1 Tbsp. Butter1 pkg. Parmesan Risotto

Prepare risotto as directed on the package.
Spicy Raspberry Sauce:
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, then saute the scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Serve over a bed of risotto. Drizzle with Raspberry Sauce or serve beneath or on the side.


Shop smarter with Coborn’s Delivers. We’re not your typical grocery store. We’re better. Shop from organized shopping lists, choose produce based on expert ratings, support local growers and suppliers, get recipe ideas, buy meals in 1-Click, and more.