This is the second in a series of three recipes Chef Neal Fraser has kindly shared with us. If anyone knows what on earth midnight moon* is, please speak up :) -- MsW
Sautéed Day Boat Scallops
Risotto, midnight moon, English peas
From Neal Fraser, Grace Restaurant
Serves 4 people for an entrée
12 ea u-10 day boat Maine scallops (u-10 means under 10 to a #)
6 oz butter
2 oz olive oil
4 oz frozen English peas
1 gallon chicken stock
1 ea yellow onion, peeled and cut into brunoise
8 oz Arborio rice ( canaroli)
4 oz picked basil leaves
1 oz spinach, washed
3 ea peeled garlic cloves
Kosher salt, Diamond Crystal
6 oz white wine
2 oz midnight moon goat cheese
1 oz butter
For the sauce: sauté 1 oz of the chopped onion and garlic cloves till translucent. Add 3 oz white wine and reduce till dry. Add 2 cups of chicken stock and cook onion/ garlic mixture till soft. Add the peas, a touch of salt and cook for 3 more minutes over a medium flame. Add the spinach and wilt. Place all ingredients in a blender. Add 3 oz of butter and blend till smooth. Taste for salt and add more if you need it. Strain thru a chinoise and keep warm.
For the risotto: heat olive oil with remainder of chopped onion in a large enough pot to hold the risotto and the stock you are going to add. Cook onion till translucent. Season with a touch of salt. Add the rice and sauté for 3 minutes. Add the remainder of the wine and reduce till absorbed. Add 2 cups of chicken stock and cook till absorbed. Add stock one more time and cook till al dente. Finish with midnight moon, butter and salt as needed.
For the scallops: Season the scallops just before you put them in the pan. Heat a non stick pan or well seasoned iron skillet till hot. Add some vegetable oil, season scallops with kosher salt and gently place in the pan. Add 1 oz of butter to help the scallops caramelize. When golden brown, flip over and cook for 1 more minute.
Serve in a bowl, sauce 1st, risotto topped off with 3 scallops. Enjoy.
*midnight moon is blackberry moonshine!