GoProvidence.com brings us Executive Chef Mark Tyszkowski from 401 Gourmet Caterers showing us how to make their Spring Vegetable Risotto with Seared Scallops.  It is a classic parmesan risotto with spring vegetables, topped with pan seared scallops.

INGREDIENTS:  

  • Arborio Rice – 2 cups
  • Finely chopped shallots – 2 – 3 shallots
  • White wine – ½ cup
  • Vegetable stock – 6 cups
  • Sugar snap peas – 1 cup
  • Carrots (chopped) – 1 cup
  • Asparagus ( cut into 1 inch pieces) – 1 cup
  • Mushrooms (sliced) – 1 cup
  • Butter – 8 tablespoons
  • Grated parmesan cheese – 1 cup
  • Mascarpone cheese – ¼ cup
  • Scallops – 2 – 3 pounds
  • Microgreens – optional

DIRECTIONS:

For the Risotto

  1. Boil vegetables (besides mushrooms) for 1 – 2 minutes then put in ice water until cold. Set aside.
  2. Bring vegetable stock to a simmer in sauce pot.
  3. In pan, sauté shallots and mushrooms in 3 tablespoons butter for 3 – 5 min or until tender then add the rice and stir for an additional 1 min.
  4. Deglaze pan with wine and stir.
  5. Add stock to rice mixture a few ladleful’s at a time stirring frequently. This should take about 15 min or until rice is just slightly undercooked.
  6. Turn off stove. Add vegetables, mascarpone cheese, parmesan cheese, and 1 tablespoon butter. Stir and set aside.

For the Scallops

  1. Remove any “tags” from the scallops and pat dry with paper towel then season with salt and pepper.
  2. Put 2 tablespoons butter in pan on medium high heat. Cook scallops on one side until they get golden brown ( 2 – 3 min) then turn over and sear on other side for an additional 1 – 2 min.
  3. Serve over risotto and finish with microgreens