Updated 2:14 PM EDT, Mon, Nov 1, 2010
Pan-Seared Dayboat Scallops with Creamy Butternut Squash Risotto
By: PATRICE RAMES
· 20 medium scallops
· 1 cup Aborio rice
· 3 cups chicken stock (hot)
· 1/2 cup cream
· ½ cup dry white wine
· 1 small onion finely diced
· 1 small butternut squash diced (1/2” cubes)
· 1 bunch tarragon (cleaned, only using leaves)
· 1 bag baby spinach leaves
· 6 tbsp. olive oil
· 1 tbsp. unsalted butter
· Kosher salt
· Freshly ground pepper
· Herb paste
1. In small pot with boiling water, blanch your tarragon and spinach for 30 seconds then place in ice water bath to shock cold.
2. Remove from water and place your greens in food processor with a few ice cube.
3. Turn on machine and drizzle approximately 2 tbsp. olive oil to form paste. Reserve.
Butternut Squash Risotto
1. Heat 1 tbsp. olive oil in 4 quart saucepot on medium, add butternut squash and sauté for approximately 4 minutes.
2. Remove squash from pan and reserve. Add 1 tbsp. olive oil and butter to sauce pan with your onions and sauté until softened (approximately 3 minutes) then add your rice and stir to coat all the rice with the butter and oil.
3. Deglaze plan with white wine. Cook for 30 seconds then add ½ cup hot chicken stock. Stir until nearly incorporated. Continue to add hot stock in ½ cup increments, stirring to incorporate each ½ cup before adding more.
4. Then add reserved squash and ½ cup cream to finish. Then stir in 3 tbsp. of herb paste at end. Add salt and pepper to taste. Reserve covered to stay warm.
1. Sprinkle a pinch of salt and pepper to each side of your dry scallops. In medium sauté pan (preferable cast iron) add 1 tbsp. oil and heat on medium until just smoking.
2. Add ½ your scallops making sure to not crowd them in pan and sear for 4 minutes on each side (making sure to flip only once). Repeat with your second batch.
On a warmed plate add ½ cup risotto to center of plate and place 5 scallops around risotto. Garnish
First Published: Nov 1, 2010 7:18 AM EDT