Pan Seared Scallops with Dungeness Crab Risotto
- Ethnicity: Italian
- Base: Seafood
- Course: Entree
- Prep Time: 10-30 Minutes
- Difficulty: Easy
- Serving Size: 4
By Russell Michel, Executive Chef, Morgan's Central Valley Bistro Sheraton Grand Sacramento Hotel
Ingredients:
| Amount | Ingredient |
|---|---|
| 12 ea | U-10 Scallops |
| 9 oz | Fresh Dungeness Crabmeat |
| 1 1/2 c | California Koshihikari short grain rice |
| 6 ea | shallots, minced |
| 1/4 c | Chardonnay wine |
| 7 c | chicken stock |
| 1/2 c | Pecorino Romano |
| 6 oz | Smoked Chili Buerre Blanc |
| 1 bn | Frisee Lettuce |
| 2 oz | Fried Potato Straw |
| 1 oz | extra virgin olive oil |
| 1 pn | Salt and pepper to taste |
| 1/4 c | white wine vinegar |
Directions:
For the sauce: place ½ of the shallots, ¼ cup white wine vinegar, ¼ cup white wine in a sauce pan over low heat simmering until liquid is 90% evaporated. Add 4 Tbsp. chicken stock bringing up to temperature. Begin to add butter (8oz) in 1-inch blocks until fully incorporated.
**Beurre Blanc must be stored at room temperature away from heat or the sauce will break. If sauce breaks, bring up in temperature slowly adding a ¼ cup of cream to hold sauce. Set aside.
Heat 2 Tbsp. of olive oil over medium heat in a sauce pan; then sauté the shallots until softened, stirring frequently for approximately 8 minutes. Add the California rice stirring to evenly coat the grains with the olive oil. Slowly pour in the wine; cook until the wine is almost fully absorbed. Turn heat down to medium low; add ½ of the hot chicken broth to the grains stirring continuously. Add remaining broth gradually maintaining the broth above the surface of the grains until fully incorporated; season with salt and pepper. Fold in the Dungeness crab and set aside.
While the rice is cooking, heat a sauté pan with 2 Tbsp. olive oil. Season scallops with salt and black pepper; once oil begins to smoke place scallops in sauté pan. Sear until deep golden brown approximately 1-½ minutes repeating on other side. Cook to medium rare; remove from heat.
Potato straw is prepared by cutting Russet potatoes in julienne strips as small as possible, soaking the potato in water for 10 minutes. Drain the potato and fry until crispy; season with salt and pepper. Allow cooling then add to the frisee lettuce tossing with olive oil, salt and pepper.
Plate by starting with the risotto; add the scallops on the risotto, drizzle sauce over the scallops and on the plate, finish with the frisee salad as illustrated in the recipe picture.
Enjoy.
By Russell Michel, Executive Chef, Morgan’s Central Valley Bistro Sheraton Grand Sacramento Hotel