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Pan-seared scallop medallions on an herb risotto
2023-11-23
https://www.metro.ca/userfiles/image/recipes/medaillon-petoncles-12240.jpg
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In a large sauté pan, melt 40 g of butter and sweat chopped Spanish onion over medium heat for about 5 minutes without browning.Add arborio rice and cook/toast it for about 1 minute with the onion.Deglaze with white wine and reduce until almost dry.In the meantime, bring stock to a boil in a separate pot.Pour 1.5 l of stock into the sauté pan. Reduce heat in order to simmer over low heat. Let cook for 20 minutes, stirring now and then using a wooden spoon. If needed, add stock should the risotto be too dry. Season to taste halfway through cooking time.While the risotto is cooking, shred all herbs coarsely. You may use your choice of herbs, according to your tastes and herb availability.Once the risotto is cooked, add herbs, letting them melt for about 10 seconds. Then add all the Parmesan, stirring quickly and continuously until cheese melts evenly through the risotto. Set risotto aside for a few minutes.In a non-stick pan over high heat, melt and froth remaining butter along with the olive oil. Season scallop medallions and place them flatly in the pan. Brown scallop medallions for approximately 4-5 minutes, turn them over and remove the pan from the stove.Plate risotto in deep pasta dishes, topping with 3 scallop medallions in the centre of each plate. Finish with a turn of the pepper mill and a drizzle of olive oil, to taste.Source: Martin Juneau
4
4
2
5
3
50 g butter
1 spanish onion, chopped
500 mL arborio rice
100 mL white wine (optional, but tasty)
2 L vegetable or poultry stock
4 stalks italian parsley
4 stalks dill
1/2 bunch chives
100 mL baby arugula
200 mL Parmesan, grated
10 mL olive oil
12 scallop medallions
1/2 bunch green onions
salt and freshly ground black pepper, to taste
Pan-seared scallop medallions on an herb risotto
4
Main course
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
50 g
butter
-
1
spanish onion, chopped
-
500 mL
arborio rice
-
100 mL
white wine (optional, but tasty)
-
2 L
vegetable or poultry stock
-
4 stalks
italian parsley
-
4 stalks
dill
-
1/2 bunch
chives
-
100 mL
baby arugula
-
200 mL
Parmesan, grated
-
10 mL
olive oil
-
12
scallop medallions
-
1/2 bunch
green onions
-
salt and freshly ground black pepper, to taste
Preparation
In a large sauté pan, melt 40 g of butter and sweat chopped Spanish onion over medium heat for about 5 minutes without browning.
Add arborio rice and cook/toast it for about 1 minute with the onion.
Deglaze with white wine and reduce until almost dry.
In the meantime, bring stock to a boil in a separate pot.
Pour 1.5 l of stock into the sauté pan. Reduce heat in order to simmer over low heat. Let cook for 20 minutes, stirring now and then using a wooden spoon. If needed, add stock should the risotto be too dry. Season to taste halfway through cooking time.
While the risotto is cooking, shred all herbs coarsely. You may use your choice of herbs, according to your tastes and herb availability.
Once the risotto is cooked, add herbs, letting them melt for about 10 seconds. Then add all the Parmesan, stirring quickly and continuously until cheese melts evenly through the risotto. Set risotto aside for a few minutes.
In a non-stick pan over high heat, melt and froth remaining butter along with the olive oil. Season scallop medallions and place them flatly in the pan. Brown scallop medallions for approximately 4-5 minutes, turn them over and remove the pan from the stove.
Plate risotto in deep pasta dishes, topping with 3 scallop medallions in the centre of each plate. Finish with a turn of the pepper mill and a drizzle of olive oil, to taste.
Source: Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
