Whether you’ve cooked scallops in your own home before or you’re looking to try it out for the first time, this recipe from Bistro 72 executive chef James Junk is sure to be a hit at meal time.
In celebration of the start of Peconic Bay scallop season this week, Junk is sharing his East Coast scallops recipe for you to try in your own kitchen.
Mode of preparation:
Season scallops with salt & pepper
Add 1 ½ tablespoon of canola oil or vegetable oil to sauté pan. Get pan hot enough that oil moves freely.
Pan sear both sides of scallops golden brown.
Remove scallops from sauté pan, place on metal holding plate. Place in oven when ready to plate and bake at 350 degree for 6 minutes or until tender to the touch.
Add chopped shallots, 1 cup of white wine and 2 tablespoon of white vinegar or fresh lemon juice to small pot.
Bring to slow boil and reduce by ¾.
After reduction, add ¾ cup heavy cream.
Reduce ¾ or until bubbles are slow rising “smiling.”
Remove from heat.
Soften ¼ lbs or one stick of butter. Slice butter into cubes and add to the reduced cream.
Bring ½ cup of vegetable stock to a boil and keep on a low simmer. In a separate pan, melt butter over a medium heat. Stir in onions and sweat gently for 8-10 minutes until soft, but not colored, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent. Pour in 1/4 cup of wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 minutes, until the rice is cooked “al dente” The risotto should be creamy and slightly soupy. When the rice is cooked, turn off the heat, stir in grated Parmesan, add ¼ stick butter, half the oil and the chopped herbs, then season with salt and pepper. Cover with a lid and leave the risotto to rest for a few minutes.
Bring water to a boil, season water with salt.
Have ice-bath ready to shock the cooked vegetables.
Take 2 baby carrots sliced lengths wise, broccolini or green asparagus and boil.
Cook vegetable until tender and then shock in cold water. Sauté in pan with butter, garlic, salt and pepper. Deglaze with white wine (click here to learn how to properly deglaze).
Mold the risotto on center of plate. Place vegetables on side of risotto.
Place 2 oz of Beurre Blanc on side of plate.
Place the cooked scallops on sauce.