Blood Orange Risotto With Pan Roasted Scallops Recipes

SCALLOP RISOTTO

Steps:

• Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
• Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
• Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes. (You may have leftover stock, or may need to add a little water if you run out; this will depend on your rice.)
• While the rice cooks, trim the woody end of the asparagus off and cut the stalks into 3/4-inch pieces.
• Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper if needed.
• Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook, undisturbed, until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
• Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.

BLOOD ORANGE RISOTTO WITH PAN ROASTED SCALLOPS

Steps:

• freshly ground pepper, to taste Preheat oven to 450°F. In small saucepan, heat chicken stock just to simmer; cover and keep hot. While the stock is heating, prepare the beurre blanc base: Make infusion with vinegar, wine, orange juice, shallots, salt and pepper. Reduce to 3 tablespoons. Remove from heat and set aside. In medium saucepan over medium -high heat, melt 2 tablespoons butter. Add shallots, sauté just until they become translucent, and about 3 minutes. While stirring, add rice, pouring it in "like rain," so that each grain is separate. Continue sautéing and stirring about 4 minutes more. Rice will become slightly more opaque. Add 1/2 cup wine, orange juice and zest from one orange, stirring. When you can see the dry pan at the bottom when you drag the spoon across, add about 1/4 cup of the hot chicken stock. It is important not to let the rice dry out at this point. Continue cooking, stirring and adding stock until all of the stock has been added. This will take about 20 minutes. Meanwhile, pat the scallops dry. Heat oil in heavy oven-proof skillet over high heat. Add scallops, cook two minutes. Turn. Remove pan from heat and place in the preheated oven. Cook 3-4 minutes longer, until scallops are opaque and just cooked through. Remove from the pan, and keep warm. Rewarm the beurre blanc base over low heat and whisk in butter, chunk by chunk. Taste risotto for doneness. Stir in the orange vinegar or lemon juice. Correct the seasonings and add hot pepper sauce if desired. To serve, scoop risotto into centers of four large bowls. Top with scallops. Drizzle Orange Beurre Blanc around perimeter. Serve immediately.

SCALLOPS WITH BLOOD ORANGE GASTRIQUE

Steps:

• For blood orange gastrique:
• Place sugar in heavy medium saucepan. Heat over medium heat until sugar begins to melt. Stir until sugar dissolves, then cook without stirring until deep golden, about 5 minutes. Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1 minute. Add orange juice; boil until mixture begins to thicken, about 5 minutes. Add broth; boil until gastrique coats spoon and is reduced to generous 1/2 cup, about 15 minutes. DO AHEAD: Can be made 3 days ahead. Cover; chill. Rewarm over medium heat.
• For scallops and brussels sprouts:
• Mix orange segments, parsley, mint, and tarragon in medium bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Season salad with coarse salt and pepper.
• Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add brussels sprouts and toss until just tender, 3 to 4 minutes. Transfer brussels sprouts to bowl. Add 2 tablespoons olive oil to same skillet. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until browned and just opaque in center, 1 to 2 minutes per side. Arrange scallops and brussels sprouts on plates. Drizzle gastrique over scallops. Garnish with salad.