Wednesday, February 29, 2012

Creamy Baked Risotto with Pan Fried Scallops

     Last night I tweeted a pic of the rice and scallops shown above and below. I was SO excited to get some retweets and mentions, so I'm quickly putting the recipe up here in response to requests!
    The rice method is a combination of Cook's Country (America's Test Kitchen) and Ina Garten's way of making oven baked risotto.  I got the idea of adding the mushrooms and shallots. The drizzle of truffle oil over the scallops along with the tang of the diced green apple takes this dish over the top! It was delicious!

Creamy Baked Risotto with Pan Fried Scallops
1 1/2 cups Arborio rice
5 Cups chicken broth, warmed
1/2 cup dry white wine
4 good sized shallots, diced
8 oz. sliced mushrooms
1 clove garlic, put through press
2 tablespoons olive oil
1 cup Parmesan cheese
2 tablespoons butter
In a dutch oven, saute shallots and mushrooms in the olive oil until soft. Add rice and garlic and stir for 30 seconds.  Add 4 cups of the broth and wine. Cover the rice mixture with a sheet of foil and then put the top on the dutch oven. Bake for 45 minutes in a preheated 350 degree oven. Take it out and stir in the cheese, remaining cup of broth, and butter.

Combine 1 cup flour with 1/4 teaspoon each of salt, pepper, and garlic powder. Dredge the rinsed, drained, and dried scallops in the flour mixture. Cook over medium low heat in a skillet with 2 tablespoons of olive oil - about 7 to 10 minutes on each side to get a nice browned crust and ensure that scallops are done.

Serve scallops on bed of the rice. Drizzle a slight bit of truffle oil over each scallop. Top with finely diced Granny Smith apple.

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