In the Kitchen: Seared Diver Sea Scallops

In the Kitchen
main bkg
bkg

GoProvidence.com brings us Chef David Frida from CAV making their Seared Diver Sea Scallops.

Ingredients:

  • 16 DRY U10 SCALLOPS
  • 8 21/25 SHRIMP
  • 1 C ARBORIO RICE
  • 1 SMALL YELLOW ONION
  • 2 C VEGETABLE STOCK 
  • 2 LEMONS
  • 4 OZ GRATED PARMESAN CHEESE
  • 8 OZ SNOW PEAS
  • 2 C BALSAMIC VINEGAR
  • 1 ¼ # UNSALTED BUTTER
  • 2 LOBSTER CARCASSES
  • 2 T TOMATO PASTE
  • 1 T SMOKED PAPRIKA
  • 8 OZ VEGETABLE OIL
  • KOSHER SALT
  • GROUND BLACK PEPPER

Directions:

FOR THE BALSAMIC REDUCTION:

  1. REDUCE VINEGAR AT MEDIUM TEMPERATURE IN A SMALL TALL STAINLESS STEEL POT UNTIL SLIGHTLY THICKER THAN MAPLE SYRUP

FOR THE LOBSTER BUTTER: 

  1. COMBINE INGREDIENTS IN A MEDIUM STAINLESS STEEL POT. BRING TO A LOW SIMMER.
  2. SIMMER FOR 20 MINUTES.
  3. STRAIN THROUGH A METAL STRAINER LINED WITH CHEESECLOTH

FOR THE RISOTTO:

  1. PEEL AND DICE THE ONION AS SMALL AS POSSIBLE (BRUNOISE).
  2. REMOVE THE ZEST OF BOTH LEMONS WITH A MICRO PLANE.
  3. HEAT THE VEGETABLE STOCK TO A LOW SIMMER.
  4. IN A MEDIUM WIDE POT, SWEAT THE ONION IN 3 T VEGETABLE OIL ON LOW TEMPERATURE UNTIL SOFT (NO COLOR).
  5. ADD THE RICE. SEASON WITH SALT AND BLACK PEPPER. 
  6. STIR DRY OVER HEAT FOR 2 MINUTES.
  7. ADD LEMON ZEST AND VEGETABLE STOCK.
  8. SIMMER AND STIR ON LOW SIMMER UNTIL EL DENTE. DO NOT COVER.
  9. FINISH OVER LOW HEAT FOR A FEW MINUTES.
  10. STIR IN PARMESAN CHEESE AND 1 T BUTTER. TASTE.
  11. SEASON IF NEEDED.

FOR THE SNOW PEAS:

  1. JULLIENNE THE SNOW PEAS.
  2. TOSS IN A SMALL SAUTE PAN WITH 2 T WATER, 2 t BUTTER, SALT AND BLACK PEPPER OVER HIGH HEAT FOR 1 MINUTE.

FOR THE SCALLOPS:

  1. REMOVE THE SMALL ADDUCTOR MUSCLE FROM THE SIDE OF THE SCALLOPS.
  2. DRY THEM ON A PAPYRUS PLATE.
  3. SEASON WITH SALT AND BLACK PEPPER. 
  4. HEAT A NON STICK SAUTE PAN TO MEDIUM HIGH HEAT.
  5. ADD 3 T VEGETABLE OIL.
  6. SEAR SCALLOPS FOR APPROXIMATELY 4 MINUTES ON EACH SIDE UNTIL GOLDEN BROWN AND MEDIUM RARE.
  7. REMOVE TO CLEAN PAPYRUS PLATE TO REMOVE OIL.

FOR THE SHRIMP:

  1. PEEL AND DEVEIN THE SHRIMP.
  2. SEASON WITH SALT AND BLACK PEPPER, HEAT A NON STICK SAUTE PAN TO MEDIUM HEAT.
  3. COOK SHRIMP IN 1 T VEGETABLE OIL UNTIL OPAQUE.
  4. REMOVE TO A CLEAN PAPYRUS PLATE TO REMOVE OIL.

Copyright 2020 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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