Pan Seared Jumbo Scallops Beurre Blanc and Tomato Saffron Risotto
 
Ingredients:  
6 pieces U/12 Ocean Jewel Hokkaido Scallops
3 tbsp Extra virgin olive oil
2 Shallots (finely chopped)
½ cup Arborio rice
2 cups Chicken broth
¾ cup White wine
3 oz Butter
¼ cup Grated Parmesan cheese
2 oz Heavy cream (35%)
1/8 tsp Saffron
2 tbsp Lemon Juice
2 tbsp Diced tomatoes
1/4 tsp Chopped garlic
 
DIRECTIONS:

Beurre Blanc

  1. In a small pan add 1 finely chopped shallot, 8 oz of white wine 1 tbsp lemon juice. Reduce by half.


  2. Add the heavy cream and reduce. Set aside.


  3. Add 2 oz cold butter and whisk in for a velvety finish.



Risotto:

  1. In a medium-sized pot on medium high heat, add 2 tbsp olive oil and the remaining shallot and sauté for a few minutes.
  2. Add the rice and sauté for a few more minutes. Add the ½ cup white wine and let reduce slowly. Turn heat down to medium.

  3. Heat up chicken stock and let saffron steep in stock.


  4. Add a little stock to the risotto and stir gently, letting the risotto to cook slowly and releasing the starch to get a
  5. cream finish. This takes a little while - do not rush. When the rest of the stock has been added, finish with 1 oz of cold butter and the Parmesan cheese. Set aside.

  6. Lightly season the Ocean Jewel Hokkaido Scallops. Place fry pan on medium high heat and add the olive oil. Sear scallops
  7. for about 2.5 minutes per side.

  8. Take scallops out of the pan. Add diced tomato and garlic and sauté for about 30 seconds. Deglaze pan with whit wine.
  9. Set aside.

  10. Place risotto on favourite plates, place 3 scallops on top, spoon on beurre blanc and garnish with tomato.


Serves 2






Quantity Item Your cost
6 pieces U/12 Ocean Jewel Hokkaido Scallops $
3 tbsp Extra virgin olive oil $
2 Shallots (finely chopped) $
½ cup Arborio rice $
2 cups Chicken broth $
¾ cup White wine $
3 oz Butter $
¼ cup Grated Parmesan cheese $
2 oz Heavy cream (35%) $
1/8 tsp Saffron $
2 tbsp Lemon Juice $
2 tbsp Diced tomatoes $
1/4 tsp Chopped garlic $
Total Plate Cost $
Suggested Sell Price
(based on 30% food cost)
$
Visit our corporate site at www.exportpackers.com
 
Entire contents © Export Packers Company Ltd., all rights reserved.
Website built and maintained by Interface Marketing and powered by webvues