Make Simply Elegant
Plump tender sea scallops, caramelized exterior, fresh as the sea moist interior, nestled on a creamy risotto with a slight kick. Serve on individual scallop shells for the maximum impact in presentation. This beautiful dish can be served as an appetizer or as the seafood course by simply adjusting the serving portion.
Scallops with Chardonnay White Wine and White Truffle Mustard Risotto
Ingredients
1 onion
2 oz butter (1/2 stick)
1 cup risotto rice (Arborio or Vialone Nano)
1/2 cup dry white wine
3 cups hot chicken stock
1/4 cup Parmesan
2 tbsp White Truffle Mustard with Chardonnay White Wine
12 scallops
olive oil
Heirloom Tomato Chutney (store bought or recipe below)
Tarragon for garnish
Scallop shell for presentation
Rock Salt
olive oil
Heirloom Tomato Chutney (store bought or recipe below)
Tarragon for garnish
Scallop shell for presentation
Rock Salt
Preparation
Rice
Peel and chop the onion. Melt 2 tbsp of butter in a deep pan and soften the onion for about 3 min on a low heat. Add the rice and cook for 5 min.
Peel and chop the onion. Melt 2 tbsp of butter in a deep pan and soften the onion for about 3 min on a low heat. Add the rice and cook for 5 min.
When the rice is translucent, pour in the white wine, stir and cook until absorbed by the rice.
Add the hot stock, one ladle at a time, allowing the rice to absorb the stock before adding any more.
Add the remaining butter, the Parmesan and the White Truffle Mustard with Chardonnay White Wine. Stir gently and keep the risotto warm.
Melt 2 tbs of butter with a splash of olive oil in a heavy bottomed pan. Bring the temperature to high and sear the scallops for 1 min on each side.
Presentation
In a shallow bowl planned for dinner, enough rock salt to nestle the scallop shell. Place a large spoonful of the risotto in the middle of the cleaned and dry scallop shell. Center the scallops (1-3 depending on the size of the scallops) on top of the risotto, season and garnish with the heirloom tomato chutney and a tarragon leaf. Parsley works well here as well.
Share this recipe from Simply Elegant with your friends and groups
In a shallow bowl planned for dinner, enough rock salt to nestle the scallop shell. Place a large spoonful of the risotto in the middle of the cleaned and dry scallop shell. Center the scallops (1-3 depending on the size of the scallops) on top of the risotto, season and garnish with the heirloom tomato chutney and a tarragon leaf. Parsley works well here as well.
Heirloom Tomato Chutney
Ingredients
2 pounds heirloom tomatoes—peeled, seeded and cut into small dice
2 tablespoons Champagne vinegar or white wine vinegar
2 tablespoons sugar
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1/4 cup finely shredded basil leaves
Preparation
Heat a large skillet. Add the tomatoes and cook over high heat until sizzling, 1 minute. Add the vinegar and sugar and a pinch each of salt and pepper and bring to a boil; transfer the tomatoes to a bowl. Boil the juices over high heat until reduced to 1/4 cup, 5 minutes. Stir the juices, olive oil and basil into the tomatoes and season with salt and pepper. Serve the relish warm or at room temperature.
For a bit of a twist, add two teaspoons of freshly grated ginger and one minced garlic clove.
Nenhum comentário:
Postar um comentário