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| Seared Diver Scallops with Pinot Wild Mushroom Risotto, Apple Relish |
| Bulk recipe |
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| Ingredients for Pinot Risotto |
2 Quarts of Red Wine Reduced to 1 Quart
3 Quarts of Mushroom Stock
½ Cup Clarified Butter
¼ Cup Minced Garlic
¼ Cup Minced Shallots
5 LBS Carnaroli Rice
2 Cups Red Wine
3 Tsp. of Kosher Salt
Ingredients for 2nd Part of Risotto recipe
1 TB Salad Oil
1 cup of cooked risotto
1-1/2 cups of mushroom stock
3 oz grated parmesan cheese
3-4 julienne basil leaves
Salt and Pepper to taste
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| Method |
| Combine mushroom stock and reduced wine. Bring to a simmer. Heat clarified butter in a separate pan. Add shallots and garlic. Sweat until translucent. Add Carnaroli Rice and cook for 1 minute. Deglaze with red wine. Cook until wine evaporates. Begin to add mushroom stock 2 cups at a time. Let the liquid absorb and repeat process. Cook to al dente (approximately 25 minutes). |
| Method for 2nd Part of Risotto Recipe |
| Heat the pan to medium heat and then add salad oil, about 1 Tbs. Then add the risotto. With a heat proof spatula flatten out the risottos so it will heat through. Slowly add the stock in 1/2 cups or more (2-3 times add it). Mix with the spatula. Add enough stock for consistency. Taste to make sure it is cooked through and if it needs more stock.
Once determine it is cooked properly add the cheese and basil. Then pepper and Salt to Taste
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| Apple relish |
1 apple preferably a granny smith or gold rush
¼” diced and peeled
2 Tbs. Vinaigrette dressing (favorite vinaigrette dressing)
Combine and mix fully reserve for use.
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| Scallops |
| Season with extra virgin olive oil, tsp. of mince shallots, tsp. of Italian parsley, flat leaf
Get your grill hot and then place the seasoned scallops on the grill
Char grill the scallops.
Wider grill grates are better and does not allow the scallops to break up.
Cook approx. 2 minutes each side (depending on the heat of your grill)
Plate the risotto with the scallops on top. Spoon the Apple relish atop.
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