Scallop and Parmesan Risotto
• 1 tablespoon butter
• 1 minced clove garlic or 1 minced shallot (or both)
• 1 cup arborio rice
• ½ cup white wine
• 3-ish cups of chicken broth
• ½ cup Parmesan cheese
• 1 tablespoon grapeseed oil
• 1 pound jumbo scallops
• 1 tablespoon olive oil
• 1 clove minced garlic
• 4 cups spinach or kale
• 3 tablespoons butter
1. For the Risotto: In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, ½ cup at a time, and simmer/stir after each addition until the rice is soft and creamy. I usually err on the side of more liquid to get a creamier texture. Add the parmesan and stir until incorporated. Salt + pepper to taste.
2. For the Seared Scallops: Heat oil in nonstick skillet. Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to pan. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel lined plate to absorb excess oil. Serve immediately.
3. For the Sautéed Spinach: Heat the oil over medium low heat. Add the garlic, stir for a minute to get the flavor going. Add the spinach or kale and stir until wilted.
For the Brown Butter: Put a few tablespoons of butter in a clean skillet over medium heat and stir it while watching it closely – when it starts to look golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.
• 2 heirloom beefsteak tomatoes, cored and cut into 1⁄2″-thick slices
• 1 pint multi-colored cherry or grape tomatoes, halved if large
• 8 oz. burrata cheese
• 1⁄4 cup extra-virgin olive oil
• 1 tbsp. balsamic vinegar
• 15 small basil leaves
• Grey sea salt and coarsely cracked black pepper, to taste
Arrange sliced tomatoes on a large serving platter, and scatter with smaller tomatoes. Using two spoons, dollop burrata evenly over tomatoes; drizzle with oil and balsamic vinegar. Sprinkle with basil, salt and pepper, and serve immediately.
ROCKET, PECORINO, PINE NUT, AND PEAR SALAD
• 1 cup boiling water
• 3 tbsp. raisins
• 1 tbsp. fresh lemon juice
• 2 ripe pears, peeled, cored, and thinly sliced
• 5 oz. baby arugula
• Kosher salt and freshly ground black pepper, to taste
• 4 oz. Pecorino Romano
• 3 tbsp. pine nuts, toasted
• 1⁄4 cup balsamic vinegar
• 1⁄2 cup olive oil
Combine water and raisins in a bowl; let sit 20 minutes and drain. Toss lemon juice with pears in a bowl. Arrange arugula on a serving platter; season with salt and pepper. Top with pears and shave pecorino over top; sprinkle with raisins and the pine nuts. Whisk balsamic, salt, and pepper in a bowl. While whisking, slowly drizzle in oil until emulsified; drizzle dressing over salad.