Seared Scallops
with Risotto
Seared Scallops with Risotto
4
servings30
minutes40
minutesChef Derick recommends this dish with B Cellars Chardonnay. Buttery scallops and rich risotto are classic pairings with Chardonnay, and by weaving citrus into this dish, it also complements the wine's bright acidity.
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Ingredients
- SCALLOPS
12 12 -16 sea scallops
2 Tbsp 2 extra virgin olive oil
1/4 cup 1/4 B Cellars Blend 7
Zest of 1 orange
- VANILLA BEAN AGRODOLCE
1/4 cup 1/4 champagne vinegar
1/4 cup 1/4 honey
1 1 vanilla bean
2 Tbsp 2 shallots, small dice
1 Tbsp 1 olive oil
1/4 cup 1/4 chardonnay
pinch salt
1 tsp 1 pink peppercorns, crushed
- RISOTTO
1 1/2 cup 1 1/2 arborio rice
6-8 6-8 water or vegetable stock
4 Tbsp 4 butter
1 cup 1 chardonnay
1 cup 1 grated grana padano, or parmesan
1 cup 1 shallots, small dice
2 Tbsp 2 olive oil
Directions
- VANILLA BEAN AGRODOLCE
- In a saucepan, sweat shallots in oil for 1-2 minutes
- Add the remaining ingredients and reduce by half
- Remove the vanilla bean
- Chill before serving
- RISOTTO
- Heat water or stock, keep on a low simmer in a large pot, add olive oil and shallots
- Cook for 3-4 minutes, or until shallots are soft
- Add rice, stirring constantly
- Cook for 2-3 minutes
- Add wine and stir until fully absorbed
- Slowly add the water or stock, 1/2 cup at a time, stirring frequently
- Wait until the liquid is absorbed before adding the next 1/2 cup
- Continue for about 20 minutes, until rice is creamy but al dente
- Finish by stirring in the butter and cheese until well incorporated
- SCALLOPS
- Season the scallops generously with Spice Blend 7
- Let sit for 5 minutes
- With a paper towel, pat the scallops dry for a better sear
- Heat 2 large skillets over medium- high heat, add olive oil
- When hot, add the scallops and sear until a nice crust has formed on the bottom, about 2 minutes
- Turn and cook the other side, about 1 minute
- Remove from heat
- ASSEMBLY
- Serve a ladle of risotto on the plate
- Top with 3-4 scallops
- Drizzle agrodolce on top
- Finish with the zest of an orange
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Pairing Suggestions
Chef Derick recommends this dish with B Cellars Chardonnay. Buttery scallops and rich risotto are classic pairings with Chardonnay, and by weaving citrus into this dish, it also complements the wine’s bright acidity.
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