Recipe created & Provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 2 tbsps. EVOO
- 1 Large Shallot – peeled and minced
- 2 Garlic cloves – peeled and minced
- 1 Cup Arborio or Carnaroli rice
- 1/2 cup White wine
- 4-5 cups House Broth (can be store bought too if needed)
- 2 tbsps. Unsalted Butter
- 1/3 cup Parmiggiano cheese
- 8 Asparagus – lower 1 inch removed, cut into 2-3 inch pieces and par boiled
- 1/3 cup Frozen Peas
- 1 Meyer Lemon – juice and zest
- Sea Salt and fresh cracked Pepper – to taste
- 8 – U10 Scallops – dried
- 2 tbsps. EVOO
- Chef Crusco’s Basil Pesto plus basil for garnish
Directions
- Make Chef Crusco’s Basil Pesto and set aside.
- Par boil asparagus which means cook in a pot of boiling salted water for 1-2 minutes. Immediately remove from the hot water and place into an ice and water bowl to stop the cooking. Let the asparagus completely cool, then remove from water and set aside for later.
- Warm broth at medium heat in a pot just to a simmer.
- Add 2 tbsps. EVOO on med-high heat to a deep saute pan. Add shallot and sauté 2-3 minutes or until they start to become translucent. Add in garlic and cook another minute or so. Season with salt/pepper.
- Add arborio rice and stir to coat and toast (about 1-2 minutes). Add in white wine immediately and allow to absorb into the rice.
- Start by adding one ladle full of heated broth into the saute pan and stir every once in a while letting the broth fully absorb into the rice. Continue adding ladles of broth one at a time, allowing them to fully absorb before adding another.
- Do this until the rice is al dente (soft and chewy when bitten into). This can be about 16-18 minutes but adjust as needed until the rice is just right.
- At this point, add one last ladle of broth, butter and cheese. Taste and adjust seasoning as needed.
- Add in the peas and asparagus and allow to warm through (1-2 minutes). Add Meyer lemon juice at the end and stir until the risotto is smooth and creamy.
- For the scallops, pat them dry with a paper towel and then season with salt and pepper.
- Heat a non-stick saute pan on med-high heat. Add 1-2 tbsps. EVOO to the pan and once it is hot and shimmery, place the scallops in the pan (seasoned side down). Season the other side with salt/pepper and cook 1-2 minutes without moving them.
- Using tongs, flip the scallops. If they stick to the pan, wait a few more seconds and gently try again without forcing them. Cook another 1-2 minutes and then remove from the pan. Set aside.
- To serve, place a ladle of the risotto into a wide/shallow bowl or entree plate. Place 2-3 scallops on top of the ristto. Drizzle the basil pesto on top of the scallops. Garnish with fresh basil and meyer lemon zest. Serve immediately with a cold glass of Oyster Bay Sauvignon Blanc. Enjoy!
