These fresh and succulent scallops are served atop a bed of creamy risotto and flavorful mushrooms, complemented with a crisp white wine blend from Sicilia DOC.
- 6 cups chicken broth
- 3 tablespoons olive oil
- 1 pound wild mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- Sea salt to taste
- Freshly ground black pepper to taste
- 3 tablespoons finely chopped chives
- 5 tablespoons butter
- 1/3 cup freshly grated Parmesan cheese
- 11/2 lbs Sea Scallops, patted dry
Prepare the risotto: In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, 4 tablespoons of the butter, chives, and parmesan. Season with salt and pepper to taste.
To prepare the scallops, heat a cast iron skillet and add 1 tsp of olive oil and butter. When sizzling, pat the scallops dry and place in the hot skillet. Cook each side 2-3 minutes, until the scallop is golden brown. Serve with the risotto. Makes 6 servings.