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Pan-Seared Scallops with Spicy Raspberry Sauce<\/p>\nPan-Seared Scallops with Spicy Raspberry Sauce<\/p>\n
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2 T. Raspberry Preserves<\/p>\n
Juice and Zest of 1 Lemon<\/p>\n
\u00bd C. Raspberries<\/p>\n
2 T. Water<\/p>\n
1-2 tsp. Crushed Red Pepper, more or less depending on taste preferences<\/p>\n
1 Lb. Scallops<\/p>\n
Salt and Pepper, to taste<\/p>\n
1 T. Olive Oil<\/p>\n
1 T. Butter<\/p>\n
1 Pkg. Parmesan Risotto<\/p>\n
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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. Saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pan-Seared Scallops with Spicy Raspberry Sauce 2 T. Raspberry Preserves Juice and Zest of 1 Lemon \u00bd 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…<\/p>\n