This is creamy, comforting meal that could win over any anti-pea-person! It's an adaptation from Tyler Florence's FoodNetwork recipe.
Put 1 cup peas and 1/3 cup chicken stock into a blender and
blend until smooth; set aside.
In a small sauce pan, heat remaining stock till hot, but don’t boil. Keep it hot.
Place a large, deep skillet over medium heat and pour in 3
tablespoons olive oil. Add celery and shallots and cook, stirring, until soft.
Stir in rice, making sure to coat all the rice grains with the oil.
Add wine and cook until most of the liquid has evaporated,
then add 1 cup of hot stock. Using a
wooden spoon, stir gently until most of the stock has been absorbed. Keep
adding stock, a cup at a time, and stirring. After about 10 to 15 minutes, test
the rice. It should be cooked and creamy but still have a slight bite to it.
(You may not need all of the stock.)
Season with salt and pepper. Stir in the butter and
Parmesan. Gently fold in the pea puree and remaining 1 cup whole peas. Taste
for seasoning. Remove from the heat and cover while you sear the scallops.
Over medium heat, add
2 tablespoons olive oil and 1 tablespoon butter. Pat the scallops with paper
towels to make sure they are very dry. Season on both sides with salt and
pepper. Add scallops to pan, making sure not to overcrowd, and cook until they
are nicely browned on both sides (about 4 to 8 minutes depending on the size of
your scallops).
Check the risotto and add a bit more stock if it has gotten
too thick. In a shallow bowl or plate, make a nice mound of risotto and top
with 3 or 4 scallops. Garnish with parmesan, and drizzle with olive oil. Serve
immediately.
~MLE
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