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Scallops + Risotto

April 27, 2011

Fresh sea scallops receive the perfect sear to top our creamy risotto.

People love our seared Maine dayboat scallops—and with good reason. The kitchen at Michael’s New York has mastered the art of searing. Perfectly cooked, with a crispy golden surface and moist, succulent interior, this gorgeous seafood is superb—especially the way we’re serving it right now. The scallops perch on top of a creamy risotto made with Italy’s superb Vialone Nano rice, combined with honshimeji mushrooms, the freshest English peas, and—a signature Michael McCarty touch—crispy, meaty, smoky bacon lardons, for that extra hit of indulgence.

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