SUNSETGROWN.com was designed for viewing in modern browsers that are built to display the latest digital technologies and is optimized for Internet Explorer 9 and above. For a complete, FLAVORful experience, please upgrade to a newer version of your web browser. Thank you!


Scallop Arugula Risotto

Ingredients

Coriander Tomato Pickle

2 C white wine vinegar
1 tsp whole coriander seed
1 bay leaf
½ tsp black peppercorns
1 Tomato of Yore, diced

Arugula Puree

2 C arugula
Risotto
1 Tbsp canola oil
½ C white onion, diced
1 Tbsp chopped garlic
2 C Arborio rice
½ C white wine
3 ½ – 4 ½ C chicken stock
2 Tbsp butter

Scallops

1 Tbsp canola oil
1 Tbsp unsalted butter
12 sea scallops (10-12 count)
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper

Directions

Coriander Tomato Pickle

In a small pot, combine white wine vinegar, coriander, bay leaf and peppercorns. Bring to a simmer. Pour hot brine over the diced tomatoes and allow to cool. Set aside.

Arugula Puree

Set up an ice bath. In a small pot, bring slated water to a boil. Once boiling, add arugula to water for 5 seconds until wilted. Use a straner to remove arugula and immediately transfer to an ice bath. Once fully chilled, drain and squeeze out excess water with your hands.
In a high speed blender, add wilted arugula and puree until as smooth as possible. If necessary, add just enough water to allow the puree to blend smoothly, using as little as possible. Set aside.

Risotto

In a medium pan over medium heat, add oil. Add onions and garlic and cook until soft and translucent. Add rice and cook for 2 minutes, stirring occasionally to avoid burning.
Deplaze pan with white wine and stir with a wooden spoon. Once liquid is almost all gone, slowly pour in the chicken stock, approximately ½ cup at a time. Stir rice until each pour has been absorbed. Once you are out of liquid, your rice should be creamy and cooked through. Add arugula puree and mix well. Finish with butter and combine.

Scallops

In a pan over medium high heat, add oil and butter. Pat scallops dry with a paper towel and season with salt and pepper. Place scallops into the pan and sear till browned, flip and repeat. Total cooking time should not exceed 6 minutes.

Garnish

¼ C thinly sliced red onion. Shock onion in cold water for 10 minutes. Drain and use as garnish.

Plating

To plate dish, spoon 1 C risotto into each bowl. Place 3 seared scallops on top. Spoon tomato pickle on top of scallops and garnish with thinly shaved red onion.

Similar Recipes More Roger Mooking Recipes