Seared Scallops & Goat Cheese Risotto

Norfolk Chop House's Chef Kyle Kelly visited us to make Pan Seared Scallops with Goat Cheese Risott

Ingredients:

Risotto-
chicken stock
arborio rice
thyme
lemon
goat cheese
heavy cream
salt & pepper
butter

Scallops-
U10 scallops
blackening seasoning
thai chili sauce

Haircot verts
butter
garlic
salt & pepper
green beans

Directions:

Risotto-
Sautee shallots and arborio rice, then add chicken stock about 1/2 cup at a time until rice is al dente. Finish with butter, heavy cream, and goat cheese.

Scallops-
Dredge scallops in blackening seasoning. Heat oil in a sautee pan, then sear scallops about 2-3 minutes to each side.

Green beans-
Heat butter in a pan and sautee beans and garlic until tender.

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