Mark Tarbell is showing us how to make scallop risotto and a peach salad with caramelized onions.
Pan-Seared Jumbo Sea Scallops
with saffron risotto and wild mushrooms
4 cups risotto (see below)
4 oz spinach
1 ounce fresh wild mushrooms
4 T herb oil (see below)
1. Heat a large skillet on high. Add just enough oil to coat pan and add scallops, in batches if necessary. Do not crowd scallops. Cook on high until caramelized, about 2 minutes. Turn and cook on the other side about 20 seconds, until translucent. If you are cooking scallops in batches, wipe pan clean after each batch, let pan return to cooking heat, and add coating oil.
11 ounces arborio rice
1 large shallot, minced
1/2 clove garlic, minced (Note: do not add all garlic to recipe. Add to your taste.)
1 cup Sauvignon Blanc
4 T butter (preferably European style)
Pinch Spanish saffron
1. Heat large saucepan over medium heat. Add enough olive oil to coat pan.
2. Add shallot and garlic and cook until translucent.
3. Add rice and cook for two minutes.
4. Stirring constantly, about 1/2 coup at a time, adding more as liquid is absorbed to keep the risotto creamy.
5. Risotto will take about 20 minutes. It should be creamy and fall off the spoon. About five minutes before it is finished, stir in butter, saffron, and spinach.
6. Season to taste with salt and pepper. Stir in wild mushrooms.
Makes 1 C
1/2 C parsley, chopped
1 C Canola oil
1/2 C chives, chopped
1. Stir herbs into oil and let steep for at least 3 hours.
Divide risotto between serving plates. Arrange 4 scallops atop risotto on each plate. Drizzle with herb oil.
Grilled Peaches with Caramelized Onion and Bacon
Note: Tarbell’s recommends using organic products.
2 peaches, cut in half
4 T caramelized onion (see below)
4 slices thick-cut bacon, cooked and cut into pieces
Reduced Balsamic (see below)
1 ounce Roquefort cheese, crumbled
Place peaches cut side down on grill for about 30 seconds, just until marked. Slice.
1 onion, thinly sliced
2 T Balsamic Vinegar
1 tsp Kosher salt
1 tsp extra virgin olive oil
Sauté all ingredients over low heat about 20 minutes until richly browned.
Place 1 cup good-quality balsamic vinegar in a sauce pot. Over low heat, reduce very slowly (do not boil) for about 2 to 3 hours until the liquid will coat the back of a spoon.
Arrange 1 peach half on each serving plate. Sprinkle cooked bacon and caramelized onion around peach. Drizzle balsamic reduction around perimeter of plate. Sprinkle Roquefort crumbles over top.
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