Recipes

Dec 30, 2013 2:39 PM by Recipe: Hacienda del Sol

News 4 Cooks: Seared Scallops

SCALLOPS:

4 1 ½ to 2 oz. diver scallops
1 tablespoons of olive oil blend
1 tablespoon of unsalted butter
salt and pepper
Heat sauté pan, add oil and sear both sides of the scallop until golden brown.


RISOTTO:

1 small white onion (diced)
1 bag of risotto (2.2 lbs. or 1 kg)
2 cups of white wine
2 qt hot chicken stock
2 qt hot water (mix with the stock)
1 medium rondo

"HEAT THE RONDO, THEN ADD ¼ CUP OF OIL BLEND AND THE ONIONS. SWEAT THE ONION, DO NOT CARAMELIZE THEM. BEFORE YOU ADD THE RISOTTO, MAKE SURE YOU HAVE YOUR WINE, AND STOCK/WATER MIXTURE NEARBY. ADD THE RICE AND MIX TOGETHER WITH THE ONIONS WITH A WOODEN SPOON. DO NOT TOAST THE RICE . ADD THE WINE AND STIR GENTLY UNTIL THE RICE SOAKS UP THE WINE. ADD THE STOCK/ WATER MIXTURE 1/12 CUPS AT A TIME. CONTINUING TO STIR GENTLY. WHEN THE RICE ABSORBS ALL OF THE LIQUID, ADD ANOTHER 1 ½ CUP OF LIQUID AND CONTINUE THIS PROCESS UNTIL THE RICE IS COOKED HALF WAY."

"ADD SOME RICE TO A SMALL SAUCE POT AND ADD SOME CHICKEN STOCK JUST ENOUGH TO COVER THE RISOTTO AND WITH A WOODEN SPOON STIR THE RICE UNTIL THE STOCK IS ABSORBED OVER MEDIUM HEAT. CONTINUE TO ADD STOCK UNTIL THE RISOTTO IS COOKED THROUGH AND FAIRLY DRY."

"ADD BUTTER AND PARMESAN CHEESE ( ABOUT 1 TABLESPOON OF EACH PER ORDER). SEASON WITH S & P . THEN ADD A SMALL AMOUNT OF STOCK UNTIL THE RISOTTO IS CREAMY AND SOFT (THE CONSISTENCY OF SOFT POLENTA)"

"THE RISOTTO IS NOW READY TO SERVE."

~Recipe provided by Hacienda del Sol

FLAVORINGS: ADD ANY FLAVORING (BUUTERNUT SQUASH AND HERBS) WHEN YOU ADD THE CHEESE AND BUTTER.

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