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Seared Scallop and Dungeness Crab Risotto Butter Sauce and Micro Greens Salad

by | Oct 14, 2016 | New Recipe, Recipe Archive, Recipes

Ingredients
  • scallops
  • 10 dry pack scallop 10 each
  • dry vermouth 1/4 c
  • unsalted butter 4 Tablespoon
  • olive oil 1 Tablespoon
  • flour 1 Tablespoon
  • dried porcini ground mushroom 2 Tablespoon
  • sel gris
  • shallots minced 1 Tablespoon
  • fresh thyme
  • lemon juice
  • lemon oil
  • risotto
  • (make a basic risotto recipe using 1 cup chicken stock, 1/2 cup white wine, 1/2 cup aborio)
  • 2 tablespoons yellow onion minced
  • olive oil 2 tablespoons
  • clairified butter 2 tablespoons
  • 1 teaspoon garlic
  • 2 tablespoons heavy cream
  • 1/4 cup grated fresh parmesan
  • dungeness crab body meat 1/2 lb
  • dungeness crab claw meat 10 pieces
  • microgreen salad
  • micro greens 1/4 cup
  • walnut oil 1/4 teaspoon
  • pinch of sel gris
Instructions:

begin the risotto;
heat olive oil and butter and sweat minced onion, add rice stirring constantley for 1 minute, add garlic mix well, begin to slowly add wine and stock in small quanties, let the liquids absorb and add more stock and wine. when liquids are absorbed and rice is cooked add crab body meat, cream,parmesan mix gently keep warm
start scallops
pre prep ;open and dry scallops on a clean paper towel
remove the abductor mussel from the side of the scallop
lightly dip one side in powdered porcini mushrooms and flour mixture
heat saute pan add half the butter and oil over moderatly high heat
place scallops breaded side down do not overcrowd
brown but do not overcook, turn scalopps over and sear the other side remove from saute pan and set on a paper towel keep warm
cool pan and add shallots, saute until tender
deglaze pan with vermouth
add thyme, lemon juice and lemon oil
remove from heat and stir in remaining butter
plate risotto
top with scallop, 2 Tablespoon sauce and a pinch of microgreen salad

Yield

10 portions

Reprinted with permission from the American Culinary Federation – recipe credit to Robert T. McDaniel, CEC

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