lemony-risotto-scallops

Wine Pairing:  2007 Babich Sauvignon Blanc

Ingredients:

  • 8 or 12 or 20 sea scallops (depending on how many scallops per person you would like)
  • 2 tablespoons olive oil
  • 6 cups chicken stock
  • 1.5 tablespoons of unsalted butter
  • 1.5 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 shallots, minced
  • 2 cups of Arborio, Carnaroli or Vialone Nano rice
  • 1 cup good white wine ( I used the Babich Sauvignon Blanc from New Zealand)
  • 1/2 cup good Parmesan cheese, grated
  • 1 tablespoon truffle oil
  • 2 tablespoons unsalted butter
  • 1 lemon, zested
  • salt and pepper to taste
  • chives, minced with chive blossoms (optional)

Preparation:

Heat the chicken stock and keep warms throughout risotto preparation. Heat  1.5 tablespoons of butter and 1.5 tablespoons of olive oil in a large, heavy saucepan over medium heat. Add garlic and shallots and sauté until translucent. Do not allow to brown as this will impart a bitter taste to the dish.

Add the rice and stir to coat, cooking 2 to 3 minutes. The rice will begin to lightly fry so ensure that you keep stirring it. Add the wine and stir until the liquid is absorbed.

Once the wine is absorbed add 1 cup of the warmed chicken stock and a pinch of salt and cook, stirring gently and regularly until the liquid is absorbed. Continue to add the stock in 1/2 cup increments, stirring until the rice is tender but still al dente. This should take approximately 20 to 25 minutes.

Season the scallops, that have been dried well between paper towels, with salt and pepper. Heat a large sauté pan over high heat and when hot add 2 tablespoons of olive oil. Carefully add the scallops to the pan and sear for 2 minutes per side. Take care not to crowd the pan and don’t try to move the scallops while they are searing. Once cooked, remove from the pan and place on a warmed plate. Cover with foil and set aside.

To finish the risotto remove it from the heat and stir in the lemon zest, Parmesan cheese, remaining 2 tablespoons of butter and the truffle oil. Stir well and season with salt and pepper. Cover the pot and allow the risotto to rest for 2 minutes or so.

Divide the risotto between warmed bowls, top with a seared sea scallop (or 3 seared seas scallops or 5 seared sea scallops) and garnish with minced chives and chive blossoms if using. Serve immediately.

Serves 8 as a first course or 4 as a main course.

Photo & Recipe Courtesy of Kitchen Culinaire