Pan-Seared Scallops with Spicy Raspberry Sauce

 

2 T. Raspberry Preserves

Juice and Zest of 1 Lemon

½ C. Raspberries

2 T. Water

1-2 tsp. Crushed Red Pepper, more or less depending on taste preferences

1 Lb. Scallops

Salt and Pepper, to taste

1 T. Olive Oil

1 T. Butter

1 Pkg. Parmesan Risotto

 

Prepare risotto as directed on the package. 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. Sauté scallops by turning over once until browned and just cooked through 4-6 minutes total. Serve over a bed of risotto and drizzle with sauce.