L’Artisan: Pan-Seared Scallops over Shiitake Risotto
with Parmigiano Crisps & Baby Greens Salad
Cooking time
30 minutes
Servings
2/4
Calories
840 /serving
Seafood lovers, rejoice! Let’s sear generous scallops in a pat of butter before seasoning them with a delicate mixture of Espelette pepper and salt. They’ll sit atop a buttery, fine-textured risotto dotted with slices of fresh shiitake (as well as dried mushrooms) for an intriguing echo of textures. A crisp green salad livened up with chives and red wine vinegar along with wafer-thin, made-to-order Parmigiano crisps propel this spring evening meal to gastronomic greatness.
We will send you:
- 340g Scallops
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Shallot (or onion)
- 1 Bunch of chives (or garlic chives)
- 120g Shiitake mushrooms
- 30ml Red wine vinegar
- 160g Arborio rice
- 12g Seafood demi-glace
- 7g Dried mushrooms (porcini or shiitake)
- 25g Parmigiano Reggiano (contains rennet)
- 3g Espelette (espelette pepper, salt)
Contains: Clams, Milk, Perch, Scallops, Shrimp, Sulphites, Tilapia
You will need:
Small pot (or kettle)
Medium pot
Large pan (non-stick if possible)
Sheet pan
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Strainer
Oil
Medium heatproof bowl
Total Fat
43 g
Saturated Fat
13 g
Sodium
1550 mg
Total Carb
81 g
Sugars
5 g
Protein
34 g
Fibre
4 g
Preparation
Mise en place
Preheat the oven to 400°F. In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. In a medium heatproof bowl, combine the dried mushrooms and boiling water. Set aside for at least 10 min. to rehydrate. Remove the stems from the fresh mushrooms; thinly slice. Halve, peel and mince the shallot. Thinly slice the chives. Rinse the scallops under cold water and pat dry with paper towel. If necessary, remove the muscle on the edge.
Start the risotto
In a medium pot, heat a drizzle of oil on medium-high. Add the shallot and sauté, 1 to 2 min., until softened. Add the rice and cook, stirring constantly, 30 sec. to 1 min., until slightly translucent. Add the demi-glace, 3 cups water (5 cups for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 12 to 15 min. (16 to 20 min. for 4 portions), until most of the liquid has been absorbed and the rice is al dente.
Make the Parmigiano crisps
Meanwhile, on a lined sheet pan, spoon tablespoon-size mounds of the Parmigiano Reggiano, leaving space between each; flatten each mound until round and 2-inches wide. Bake, 4 to 5 min., until golden brown. Set aside to cool.
Sauté the fresh mushrooms & scallops
Meanwhile, season the scallops with pepper. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the fresh mushrooms and S&P. Sauté, 3 to 4 min., until nicely browned. Transfer to a bowl. In the same pan, heat 1 tbsp butter (double for 4 portions) on medium-high. Add the scallops* and cook, spooning the butter over, 1 to 2 min. per side, until golden brown and cooked through. Transfer to a paper towel-lined plate; season with the Espelette.
Finish the risotto
Meanwhile, drain and roughly chop the rehydrated mushrooms. To the pot of risotto, add 1 tbsp butter (double for 4 portions) and the rehydrated mushrooms. Cook, stirring occasionally, 1 to 2 min., until combined. Add the fresh mushrooms; stir well.
Make the salad & serve
In a large bowl, combine the baby greens, vinegar, ½ the chives, 3 tbsp oil (double for 4 portions) and S&P. Divide the risotto between your plates. Top with the scallops. Garnish with the remaining chives. Serve the Parmigiano crisps and salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
