Serves 4
Seared Scallops
- 8 Sea scallops size U10 - very fresh
- Kosher sea salt
- Cracked black pepper
- 1tbsp olive oil
- 2 tbsp. butter
- Juice from ½ lemon
- 1 tbsp. finely chopped chives
Lay scallops on a pan between paper towels to dry for 15 minutes.
In a sauté pan, heat olive oil to the point of smoking.
Liberally season scallops with salt and pepper.
Place scallops in the pan and sear until it caramelizes. (Browns in approx. 2 to 3 minutes).
Turn scallops and cook another 30 seconds.
Add butter and lemon juice and baste scallops for another 30 seconds.
Add chopped chives and reserve.
Mushroom and Pea Risotto
- 1 tbsp. olive oil
- 1 clove of garlic peeled and chopped
- 1 shallot diced
- ½ cup mushrooms chopped
- ¼ cup dry white wine
- 3 ½ cups chicken stock
- 1-cup Arborio rice
- ¼ cup frozen peas
- 1 tbsp whole butter
- 2 tbsp grated parmesan cheese
- 1 tsp chopped Italian parsley
- Kosher sea salt
- Cracked black pepper
- 1 tsp chopped Italian parsley
Heat chicken stock and keep warm.
Warm olive oil over medium heat in a large saucepan.
Add chopped garlic, diced shallots and chopped mushrooms and cook for a minute or two.
Add rice and toast for two minutes while stirring.
Add the white wine until it has been absorbed.
With a ladle, add ½ cup of chicken stock to the rice until nearly absorbed and repeat until the rice has a creamy texture but is still firm to the bite.
Stir in whole butter, grated parmesan cheese and chopped parsley.
Season with salt and cracked pepper.