Perfectly Seared Scallops | Elegant Surf & Turf with Lamb Chops & Lemon Herb Risotto

Golden on the outside, tender on the inside—these perfectly seared scallops bring elegance and balance to our chef’s table and Bella Grace Collection. Soaked in milk for tenderness and finished with a nutty butter baste, each scallop is a bite of summer sophistication.

In this episode of The Tilted Crown Gourmet, I’ll show you how to:
– Prepare scallops for the ideal sear
– Use temperature and technique to avoid overcooking
– Build a stunning surf-and-turf plate with scallops, lamb chops, lemon herb risotto, with Rosemary Jus

Served with:
– Creamy lemon herb risotto(linked below)
– Herb-crusted lamb chops(linked below)
– Rich homemade rosemary jus (linked below)

This dish is the perfect blend of luxury and simplicity, made to impress and crafted with love.

Subscribe for more dishes from my Bella Grace Summer Chef’s Table series—
And as always, bon appétit.

0:00 Intro
1:30 Soaked in milk and why
1:50 Allow them to come to room temp
2:01 Pat them dry … moisture is the enemy of the perfect sear
2:20 Place around the edge of the pan and leave them to sear
3:30 Browned butter baste
4:08 Plate

[Music] hello welcome or welcome back I’m the Tilted Crown Gourmet and I’m going to be continuing with my Bella Grace collection and my chef’s tasting table Today I’m going to be featuring succulently sweet seared scallops Anyway without further ado let’s roll up those sleeves Let’s get some prep done and let’s get cooking for our main course which includes our herb crusted lamb chops which I’ve paired with our pan seared scallop creating my version of surf and turf served on a bed of lemon and herb risoto with our garlic rosemary zu my recommended pairing ing would be the Bella Grace estate sarra as its bold body and notes of dark fruit and spice highlights the lamb’s richness and balances the delicate scallops I’ve allowed my scallops to soak in milk This is an old chef’s trick that helps to tenderize the scallops while gently drawing out any residual sand or off flavors It leaves us with a sweeter cleaner flavor and a perfect texture About 30 minutes before cooking I take the scallops out of the refrigerator to come to room temperature This helps with even cooking I remove them from the milk and place them on a clean towel Moisture is the enemy of a perfect sear so we want to get them completely dry Lay them out and gently cover with another cloth Then carefully pat them dry This step makes all of the difference Dry scallops equal golden crust I’m using canola oil for its neutral flavor and high smoke point Once it starts to shimmer it’s time to add the scallops Notice I’m placing them around the outer edge of the pan This area is just a bit cooler than the center and gives a gentle start Place your scallops and let them sear without moving them This takes about 2 to 3 minutes Check different areas of your pan for hot spots And if needed move the scallop slightly toward the center for more heat Just look at that sear It’s absolutely beautiful And that’s what we’re after [Music] Once they naturally release flip them gently Don’t overcook Scallops can go from tender to rubbery very quickly [Music] To finish I add a bit of butter and I use the residual heat to base This adds a subtle nuttiness and rounds out the flavor [Music] Now we remove the scallops from the pan I’ve chosen to serve four per guest but usually I prefer an odd number for visual appeal Just a little styling trick Plate your scallops alongside a generous mound of our lemon herb risoto Topped with our perfectly seared herb crusted lamb chops and finished with our luxurious rosemary zu I’ll leave links for all the above in the description And there you have it our perfectly pan seared scallops They’re sweet and golden plated with lemon herb risoto and lamb chops garnished with our riched homemade rosemary jew A stunning main course for our elegant summer [Music] collection Remember your kitchen is your passport to the world allowing you to explore diverse cultures and cuisines right from home as you explore new flavors and techniques And as always Bonapetit [Music]