Citrus Basil Scallops
- 1/4 cup heavy whipping cream
- 1/4 cup fresh basil, finely chopped
- 1/8 tsp sea salt
- 12 large scallops
- 4 tsp McCormick sweet basil citrus and garlic rub
- 4 tbsp all-purpose flour
- 4 tbsp JuJu Royal Basil EVOO
- salt and pepper for taste
In a saucepan, heat whipping cream over medium heat for 30 minutes, constantly stirring.
Add basil and salt to whipping cream and let it stand for infusion.
Remove muscle from side of each scallop.
Coat scallops with citrus and garlic rub and dredge scallops in flour, shaking off excess.
In a skillet and olive oil over medium heat, cook scallops for 6 minutes, 3 minutes each side until center is slightly translucent.
Remove scallops from the skillet and place onto a paper towel.
Red Bean Spring Roll
- 5 cups vegetable stock
- 1 1/2 tbsp JuJu Royal Garlic EVOO
- 1 cup white onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/4 tsp sea salt
- 1 tbsp unsalted butter
- 1/2 tsp ground pepper
- 4 oz Parmesan, grated
- 1 tbsp fresh parsley, chopped
- 1 red bell pepper, sliced
- 1 can kernel corn, drained
In a large saucepan, bring stock to a simmer. Keep warm over low heat.
Coat a large pot, with oil and heat over medium heat.
Add onion and garlic, cook for 5 minutes, stirring occasionally.
Add rice and salt, cook 2 minutes, stirring frequently.
Add 1/2 cup stock, cook 4 minutes until liquid absorbed, stirring frequently.
Stir in 1 1/2 cups stock, cook additional 5 minutes.
Add remaining stock, 3/4 cup at a time, stirring constantly until each portion is absorbed. Cook 25-30 minutes.
Set 1/3 cup stock to the side.
Remove pot from heat and stir in remaining stock, add butter, pepper, and cheese.
In a medium saucepan, sauté bell pepper, corn, salt and pepper with olive oil, over medium heat for 5 minutes.
Stir in pepper and corn into risotto.
Top risotto with parsley, microgreens, scallops, and basil sauce.