Compliments of Chef Tito
of Howard’s Restaurant, Englewood
Photograph by Christine Cunningham
PAN SEARED SCALLOPS
OVER ROASTED RED BEET RISOT TO
WITH GOAT CHEESE AND
SAUTÉED ASPARAGUS
RECIPE
Ingredients
5 jumbo scallops
salt and pepper to taste
½ cup flour
1 tablespoon of butter
1 cup risotto
2oz. goat cheese
1 oz. diced red beets
1 oz. red beet juice
2 cups chicken stock
Risotto
In a hot pan, put in 1 cup risotto and
toss around to lightly toast. Then add
one cup of the chicken stock and slowly
reduce. Add the remaining cup of
chicken stock gradually as needed and
cook until al dente. Add the goat
cheese and red beet juice and cook
until pink and creamy.
Scallops
Into a hot pan, pour 2 ounces extra virgin olive
oil. Take your scallops (seasoned with salt and
pepper and lightly dusted with flour) and place
them one at a time in pan. Sear until you get a
golden-brown crust then flip scallops one at a
time. Finish with butter to taste with pan off.
Pan sauté asparagus with salt and pepper to
taste.