Seared Scallops with Parmesan and Herb Risotto

Risotto Ingredients:

2 cup of arborio rice

4 TBSP olive oil

4 TBSP salted butter

6 cups of cooking stock (i used a mixture of homemade chicken stock and the new white wine and herb cooking stock)

1/2 cup parmesan, grated

1/4 cup asiago, grated

1/2 cup cilantro, chopped

1/2 cup parsley, chopped

1/2 of an onion, chopped

3 cloves of garlic, minced

1/2 tsp paprika

1/2 tsp garlic powder

Salt and pepper to taste

lemon wedge for garnish

Pine nuts for a little texture and garnish

Directions:

1. Add butter and oil to a large sauce pan or pot and let melt over medium heat.
2. Add chopped onion and garlic, garlic powder, paprika and some salt and pepper.  Saute for about 5 minutes

3. Add in your rice and toast for about 3 minutes. Toss often. 

4. Slowly stir in your first cup of stock.  Keep stirring until the liquid is absorbed.  

5. Then add in one cup a stock at a time and stir until each cup is absorbed before adding the next one.  This is a tiring process and you cant walk away.  Just keep stirring it, its worth it.  The total time will be about 30 minutes

6. When you are getting ready to add your last cup of stock, add in the herbs, most of the cheese and a little more salt and pepper. 

7. If the risotto looks a little thick and sticky after adding the cheese, just add a bit more stock.  The consistency should be of a thick buttery sauce that is just married with the pillowy risotto.  

8. Taste your risotto for seasoning and make sure the risotto is no longer hard. It should have a little bite but be nice and soft and velvety.  

9.  Serve under the scallops and top with lemon juice and pine nuts, fresh cracked pepper and little leftover cheese. 

Scallops:

24 large sea scallops

2 TBSP butter

Heavy cast iron skillet if you have it

salt

pepper

paprika

1. Your scallops have to be totally defrosted but cold. They need to be dried really good on several paper towels on both sides.  

2. Heat 1 TBSP butter in a cast iron skillet and move it around. your heat is medium to medium high

3. Season one side of the scallop generously with salt and pepper and just dust with paprika

4. Test the heat in your skillet by adding one scallop. If it doesnt make a sizzling noise, wait until it does to add the others.  

5. Leave the scallops along for 3 minutes on that first side.  Season the other side with salt and pepper while they are cooking.  

6. Carefully flip the scallops and sear for 2 minutes on the other side. Add a little more butter to the pan. 

6. Plate your risotto on the bottom of the plate and then top with scallops. 

7. Remember to garnish with extra cheese, pine nuts and lemon juice and fresh cracked pepper. 

This dinner was awesome.  I paired it with a crisp white wine from Connecticut.

Savino Vineyards

2015

Seyval Blanc