Thursday, 15 November 2012

Skewered Scallops & Mushroom Risotto

2 ½ -3 lbs large sea scallops
6 long metal skewers
½ cup No-stick grilling Marinade for Seafood
2 tsp kosher salt
1tsp freshly ground black pepper
1 recipe Mushroom Risotto


Mushroom Risotto

5 Tbl unsalted butter
3 Tbl minced shallots
2 cups Arborio rice
4-6 cups chicken stock, heated
1 Tbl kosher salt, added to the chicken stock
¾ lb wild mushrooms (shiitakes, porcinis, morels, chanterelles, creminis, portobellos, oysters) cleaned and sliced
1 cup heavy cream
½ cup freshly grated Parmesan cheese
2 Tbl chopped fresh parsley
2 tsp chopped fresh thyme
1 tsp freshly ground block pepper

No-stick Grilling Marinade for Seafood
4 egg yolks
1 Tbl Dijon
¼ cup balsamic vinegar
1 cup canola oil
1 cup light olive oil
Warm water as needed
2 Tbl Lawry’s Seasoning Salt
1 Tbl onion powder
1 Tbl paprika
½ tsp cayenne pepper
2 tsp garlic powder
1 tsp white pepper
1 tsp freshly ground black pepper
1 tsp dry mustard
1 tsp dry oregano
1 tsp dried thyme leaves

Marinade (Yield: 2-1/2 cups)
Place the eggs yolks, Dijon mustard, and vinegar in a food processor. Blend on medium speed for 1-2 minutes.
Slowly drizzle oils into the mixture, 1 tablespoon at a time. If the marinade becomes too thick, add 1-2 tablespoons of warm water. Once all of the oil has been incorporated, add seasoned salt, onion powder, paprika, cayenne, garlic powder, white pepper, black pepper, dry mustard, oregano, and thyme until incorporated. Store covered in the refrigerator until needed.

In a very large skillet, heat 3 tablespoons of butter over medium heat and add shallots. Cook until the shallots become soft. Add rice. Stir constantly to prevent rice from browning. The grains of rice need to get hot. Add 1-½ cups of hot stock an lower heat until the stock is barely simmering. Continue to stir constantly.
As the stock is absorbed, add more stock in small amounts. Continue this process until the rice has become slightly tender. In a separate skillet, place the remaining 2 tablespoons of butter over medium heat. Add mushrooms and swaute until soft. Add the mushrooms to the risotto. When rice is almost completely cooked, add cream stir slowly until absorbed. Remove from heat and stir in cheese, fresh herbs, and pepper. Serve immediately.

Divide the scallops evenly onto the 6 skewers. Brush the scallops with the marinade and allow them to marinate at room temperature for 15 minutes. Sprinkle the scallops with the salt and pepper. Cook over direct high heat until the scallops are opaque in the center, 5-7 minutes. Turn the scallops once while cooking.

To Serve: Place the risotto on serving dishes and remove the scallops from the skewers. Place the scallops atop Mushroom Risotto and serve.

Recipe found here.

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