Scallops over Premium Mushroom Risotto
with Parmigiano Crisps & Baby Greens Salad
Cooking time
30 minutes
Servings
2/4
Calories
870 /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 creamy risotto filled with premium mushrooms. A green salad with chives and sherry vinegar along with delicate, crunchy Parmigiano crisps propel this exceptional meal to the gastronomic level.
We will send you:
- 340g Scallops
- 90g Baby greens (baby spinach, kale or arugula)
- 1 Shallot (or onion)
- 1 Bunch of chives
- 90g Premium mushrooms
- 15ml Sherry vinegar
- 165g Arborio rice
- 12g Lobster demi-glace
- 7g Dried lobster mushrooms
- 25g Parmigiano Reggiano (contains rennet)
- 3g Espelette spice blend (espelette pepper, salt)
Contains: Milk, Scallops, Lobster, Sulphites
You will need:
Small pot (or kettle)
Medium pot
Large pan (non-stick if possible)
Sheet pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Strainer
Oil
Total Fat
44 g
Saturated Fat
13 g
Sodium
1680 mg
Total Carb
86 g
Sugars
5 g
Protein
33 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. Combine the dried lobster mushrooms with the boiling water; let stand for at least 10 minutes. Cut off and discard the premium mushroom stems; thinly slice the caps. Peel, halve and mince the shallot. Thinly slice the chives. Rinse the scallops under cold water and pat dry with paper towel. If necessary, using your hands, remove and discard the muscle on the edge of the scallops.
Start the risotto
In a medium pot, heat a drizzle of oil on medium-high. Add the shallot and cook, 1 to 2 minutes, until softened. Add the rice and cook, stirring constantly, 30 seconds to 1 minute, until the rice is slightly translucent. Add the demi-glace and 3 cups water (5 cups for 4 portions); season with S&P. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, 12 to 15 minutes (16 to 20 minutes for 4 portions), until most of the liquid has been absorbed and the rice is al dente (still firm to the bite).
Make the Parmigiano crisps
While the risotto cooks, on a lined sheet pan, spoon tablespoon-sized mounds of Parmigiano Reggiano, leaving a bit of space between each mound; flatten each until round and approximately 2 inches wide. Bake, 4 to 5 minutes, until golden brown. Remove from the oven and let cool completely.
Cook the mushrooms & scallops
While the crisps cook, in a large pan (non-stick if possible), heat a drizzle of olive oil on medium. Add the premium mushrooms; season with S&P. Cook, stirring occasionally, 3 to 4 minutes, until nicely browned. Transfer to a bowl. In the same pan, melt 1 tbsp butter (double for 4 portions) on medium-high. Season the scallops with pepper and add them to the pan. Cook, spooning the butter over the scallops*, 1 to 2 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate; season with the spice blend. Set aside in a warm spot.
Finish the risotto
While the scallops cook, to the pot of risotto, add the lobster mushrooms (drain and roughly chop before adding) and 1 tbsp butter (double for 4 portions). Cook, stirring occasionally, 1 to 2 minutes, until thoroughly combined. Add the cooked premium mushrooms and stir to combine.
Make the salad & serve
In a large bowl, combine the baby greens, sherry vinegar, ½ the chives and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Divide the premium mushroom risotto between your plates and top with the scallops. Garnish the risotto with the Parmigiano crisps and remaining chives. Serve the baby greens salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
