Seared Scallops

Name: Seared Scallops with Risotto
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 12 -16 sea scallops; 2 Tbsp extra virgin olive oil; 1/4 cup B Cellars Blend 7; Zest of 1 orange; 1/4 cup champagne vinegar; 1/4 cup honey; 1 vanilla bean; 2 Tbsp shallots, small dice; 1 Tbsp olive oil; 1/4 cup chardonnay; pinch salt; 1 tsp pink peppercorns, crushed; 1 1/2 cup arborio rice; 6-8 water or vegetable stock; 4 Tbsp butter; 1 cup chardonnay; 1 cup grated grana padano, or parmesan; 1 cup shallots, small dice; 2 Tbsp olive oil

with Risotto

Seared Scallops with Risotto

Recipe by Derick Kuntz

5.0 from 1 vote

Course: DinnerDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

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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Ingredients

SCALLOPS
12 -16 sea scallops
2 Tbsp extra virgin olive oil
1/4 cup B Cellars Blend 7
Zest of 1 orange
VANILLA BEAN AGRODOLCE
1/4 cup champagne vinegar
1/4 cup honey
1 vanilla bean
2 Tbsp shallots, small dice
1 Tbsp olive oil
1/4 cup chardonnay
pinch salt
1 tsp pink peppercorns, crushed
RISOTTO
1 1/2 cups arborio rice
6-8 water or vegetable stock
4 Tbsp butter
1 cup chardonnay
1 cup grated grana padano, or parmesan
1 cup shallots, small dice
2 Tbsp 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.