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Easy Eats: Pan Seared Scallops with Spicy Raspberry Sauce

February 13, 2014
Scallops kissed with raspberry sauce are wonderful over a bed of risotto.
SERVES: 4
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
Directions:

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.
Scallops:
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.

Enjoy!

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