Scallop & Seafood Risotto Cake

Caramelize our Scallop Sensations in a pan and then garnished with creamy risotto and chive cakes. Served with mashed avocado, lime, and chive butter sauce.

Menu Part

Appetizers, Entrees


5 Scallop Sensations®
2 Risotto Chive Cakes, prepared
2 Ounces Chive Butter Sauce
2 Ounces Pickled Red Onion
1/4 Avocado, mash
1 Teaspoon Fresh Squeezed Lime
1 Teaspoon Canola Oil
1 Teaspoon Sweet Butter
To Taste Sea Salt and Pepper
Pinch Baby Arugula


  1. Form risotto and chive cake to 3 ounces.
  2. To order, place onto a 350 degree griddle with a little bit of oil and brown on both sides until golden and crispy.
  3. Now season and sear the scallops in canola oil without turning until golden brown, about 2 minutes.
  4. Flip and repeat and then drain on paper towel.
  5. Ladle the chive butter sauce onto the middle of the serving plate.
  6. Top the sauce with the risotto cake and then top the cake with the pan seared scallops.
  7. Top the scallops with a small pinch of baby arugula and serve.

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