L'Artisan: Seared Scallops over Premium Mushroom Risotto
with Parmigiano Crisps & Baby Greens Salad
Cooking time
30 minutes
Servings
2/4
Calories
620 /serving
Seafood lovers, rejoice! Let’s sear generous scallops in a pat of butter until milky white, before seasoning them with a delicate mixture of ooh-la-la Espelette pepper and salt. They’ll sit atop a fine-textured risotto dotted with fancy fungi—slices of fresh shiitake and dried lobster mushrooms—for an intriguing echo of textures. The table is also graced with a crisp green salad livened up with fresh chives and sherry vinegar along with wafer-thin, made-to-order Parmigiano crisps. Behold, you’ve propelled this winter-night’s 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)
- 90g Shiitake mushrooms
- 15ml Sherry vinegar
- 160g Arborio rice
- 30ml Vegetable demi-glace
- 7g Dried mushrooms (chanterelle or lobster)
- 25g Parmigiano Reggiano (contains rennet)
- 3g Espelette (espelette pepper, salt)
Contains: Milk, Scallops, Sulphites
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
18 g
Saturated Fat
10 g
Sodium
1200 mg
Total Carb
83 g
Sugars
5 g
Protein
34 g
Fibre
5 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; let stand for at least 10 min. to rehydrate. Remove the stems from the shiitake 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 sauté, 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, form the cheese into tablespoon-size mounds and flatten into 2-inch rounds. Bake, 4 to 5 min., until golden brown. Set aside to cool.
Cook the shiitake 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 shiitake 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. Keep warm.
Finish the risotto
Meanwhile, to the pot of risotto, add the rehydrated mushrooms (drain and roughly chop before adding) and 1 tbsp butter (double for 4 portions). Cook, stirring occasionally, 1 to 2 min., until combined. Add the shiitake mushrooms; stir well.
Make the salad & serve
In a large bowl, combine the vinegar, ½ the chives, 3 tbsp oil (double for 4 portions) and S&P. Add the baby greens; toss well. 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.
