Scalloprisottowithchampagne Recipes

BAKED PEACH-CHAMPAGNE RISOTTO WITH SCALLOPS

Steps:

• Preheat an oven to 400°F.
• Heat a 3 -4 quart stock pot or wide Dutch oven, with a tight fitting lid, over medium - medium/low heat and warm the Butter. Add the shallots and cook, stirring occasionally, until soft, about 2-3 minutes.
• Add the garlic and season with a few pinches of salt (about 1/8th tsp) and cook for 30 seconds -1 minute, until aromatic.
• Increase the heat to medium and add the rice. Cook, stirring occasionally, until lightly toasted and every grain is coated with Butter, about 2-3 minutes.
• Add ½ cup of the Champagne and cook for 2 minute, until Arborio starts to look creamy in texture. Stir in the broth, increase the heat to medium-high and bring to a rapid simmer (this will take about 2 minutes).
• Cover the pot, transfer to the oven and bake, stirring once halfway through, until the rice is tender and the liquid is almost absorbed, about 25 minutes.
• While Risotto is baking, Sauté the Scallops. Heat Oil in a Cast iron skillet (or nonstick sauté pan) over medium high heat. Season Scallops with Salt and Pepper. Sauté 2 minutes (don't move them or touch them as they are cooking, you want to develop a nice crust on the outside), flip and cook an additional 1 ½ to 2 minutes, or until internal temperature reaches 145 degrees F. Remove from pan, transfer to a plate and set aside. (Optionally - remove scallops to a cutting board. Cut scallops in ½ or 3rds and set aside.)
• Reduce heat to medium low. Add butter, and swirl to coat the bottom of the pan. Once melted, add the (1/4th cup) champagne. Scrape the brown bits off the bottom of the pan using a whisk and bring sauce to a boil. Cook until reduced to desired consistency. (I reduced mine for about 4 minutes). Remove sauce from heat and set aside.
• Transfer Risotto to the Stove top. Over low heat, stir the remaining 1/4 cup Champagne into the risotto, then stir in the cheese.
• Remove from heat and stir in ½ and ½. Taste and adjust seasoning to taste with salt and pepper.
• To serve: spoon the risotto into warmed bowls, top with sautéed Scallops, reserved sauce, and garnish with Chives and additional Parmigianino, if desired. Serve immediately.

DECADENT LOBSTER & SCALLOP RISOTTO

Steps:

• Start the stock per directions on the jar. Keep on medium heat but under a boil.
• If scallops are frozen begin thawing them by placing in bowl of luke warm water.
• Heat pot of water to boiling. Add sweet corn and cook 5 minutes.
• Remove corn to cool and add frozen, precooked lobster. Remove from heat and let sit 5 minutes. (If lobster is fresh leave heat on and cook until shells turn red.).
• While lobster is heating, chop scallions and cut corn off of cob.
• Remove lobster from pot. Let cool then remove lobster from shells. Add all shells to lobster bouillon and lower heat to medium-low and simmer.
• I recommend that lobster and scallops be roughly chopped into some large and some small pieces. For presentation purposes you can reserve some nice looking whole claws and scallops.
• Heat olive oil in deep pan, add scallions and sauté 3-4 minutes over medium heat. Add rice, stir to coat well and continue sautéing and stirring until rice has absorbed the oil and appears translucent around the edges with a white spot in the center of each grain. Approximately 3 minutes.
• Lower heat to medium-low and add wine. Simmer and stir until wine is absorbed into rice. Stir in cut corn.
• Begin adding lobster stock into rice by the ladle full (or approximately 1/2 cup at a time). Stir and continue stirring constantly as broth is absorbed. Don't let the risotto get too soupy or too dry. Continue adding broth in this manner and stirring until rice is almost tender. Approximately 20 minutes.
• Just before rice reaches al dente texture, lower heat to simmer, stir in lobster and scallops. Cook another 5 minutes or until rice is al dente and scallops are translucent.
• Turn off heat. Stir in white pepper, salt, sherry, cream, cheese and 1/4 cup broth. Cover, let sit 5 minutes for flavors to blend and rice to absorb more broth. Stir and serve.

CHAMPAGNE RISOTTO WITH SCALLOPS

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes. Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper.

SCALLOP RISOTTO WITH CHAMPAGNE

Steps:

• Mince green onions, separating white parts and tops, set aside.
• Place broth in a small saucepan, bring a simmer, do not boil.
• Keep warm over low heat.
• Coat a large saucepan with cooking spray, and place over medium heat until hot.
• Add butter and white parts of onions, cook until tender.
• Add rice, and cook 3 minutes, stirring constantly.
• Add champagne, bring to a boil.
• Reduce heat and simmer, uncovered 5 minutes or until liquid is nearly absorbed.
• Add 1/2 cup warm broth, cook 5 minutes,stirring occasionally, until liquid is nearly absorbed.
• Add remaining broth, and cook 5 minutes or until liquid is nearly absorbed, stirring occasionally.
• Stir in onion tops, water, and scallops, cook an additional 5 minutes or until mixture is creamy.
• Rice will be slightly firm.
• Serve immediately.