There is a lot of risotto in the recipe, but Reid is a huge carb fan. We always make extra. This is also salt, dairy, and gluten free until you get to the cheese dusting. We use dairy free butter. So add what you need to be happy.
1 ½ cups Arborio rice 4 cups chicken stock ½ onion diced 1 sweet pepper diced 1 good sized stalk of fennel diced olive oil 1 1/2 cups finely chopped butternut squash 2 tbsp butter, divided 1 cup wild mushrooms mix 1 cup dry white wine 3 cloves garlic minced 12 fat sea scallops Parmesan cheese for grating Fresh basil Preheat oven to 400 degrees. Toss butternut squash with olive oil and lay out on a parchment lined sheet pan. Roast for about 30 minutes stirring half way through. Lay scallops out on paper towels to dry a bit. Warm up chicken stock in a sauce pan. Heat a deep saute pan. Add 1 good sploosh of oil. Add onion peppers and fennel. Saute until the start to soften, add garlic and mushrooms. Continue to cook until everything is fragrant. Add rice and stir. Add wine nad stir until it begins to boil. Using large ladle begin adding the warm stock 1 ladle at a time while stirring slowly and continuously. As the liquid starts to evaporate add another ladle. You won’t use the whole 4 cups, but keep going until the rice is al dente and creamy. Remove from heat. Heat a frying pan or grill pan. Add a good sploosh of olive oil and a small pat of butter. When the oil starts to smoke add scallops one at a time keep track of the order they hit the pan. After about 1 minute they should have a nice sear so you can start turning them in the same order. Sear the second side for about a minute and remove from pan. Add a touch of stock to deglaze the pan and stir until it evaporates. Pour over scallops. Serve in pasta bowls. Spoon in the risotto, butternut squash and 4 scallops on top. Dust with Parmesan and chopped fresh basil.
1 Comment
Virginia McLeod
1/20/2021 10:49:20 am
This l can not wait to try. Thanks Ellen. You are the BEST!!!
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AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
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