24^th International
Pectinid Workshop

Recipe equipment:

Large stainless steel or non-stick pan for risotto, stock pot for broth, 12" cast iron or stainless steel skillet for scallops, spatula or tongs for scallops, wooden kitchen spoon or rubber spatula for risotto

Ingredients:

16 jumbo sea scallops, side muscle removed (See Note #1)
oil (See Note #1)
1 cup arborio rice (See note #2)
1 shallot minced
2 cups mushrooms (bella or similar), cleaned, trimmed, and cut into 1/2-1 inch pieces
1⁄2 cup white wine (see note #3)
4 cups chicken broth, warm (low simmering)
1⁄2 cup parmesan cheese, always use freshly grated
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons fresh parsley, minced
Salt to taste
pepper to taste
1⁄2 cup heavy cream (optional, for extra creaminess)
Juice of 1⁄2 large lemon (=2 Tbsp)
3 tablespoons butter (Preferably unsalted)
3 cloves garlic, minced
1 tablespoon parsley, minced, for garnish
1 lemon cut into 4-8 wedges to serve with

Instructions:

For the Risotto
Step: 1 Heat butter in a non-stick pan over medium heat. Add shallot and half the minced garlic. Simmer until softened, 1-2 minutes. Add mushrooms, and cook for 1-2 additional minutes.

Step: 2 Add risotto and stir for 1-2 minutes - this enhanced nutty flavor of arborio. Add white wine and simmer for additional minute, stirring constantly to deglaze pan. Add simmering chicken broth to the pan ½ cup at a time, stirring continuously until the risotto has absorbed most (about ¾) of the broth before the next addition. Continue until risotto is soft and creamy, about 20 minutes. Note, the chicken broth takes about 2-3 minutes to absorb after each addition.

Step: 3 Stir in Parmesan cheese, heavy cream (if using) and 2 tablespoons chopped fresh parsley. Season with salt and pepper to taste. Divide and transfer to bowls, cover until ready to serve.

For the Scallops
Step: 4 Rinse scallops under cool water and remove the side muscle if still intact. Pat scallops as dry as possible using two sheets of paper towel or clean dish towel(s). Season all over lightly with salt and pepper.

Step: 5 Add the oil (1-2Tbsp - enough to thinly cover pan) to a 12-inch cast iron skillet and bring to high heat. Once the skillet is hot and just starts to smoke, add the scallops to the pan (make sure they do not touch) and sear for 2 minutes on the first side, undisturbed, or until a golden brown crust forms. Flip and cook (undisturbed) 90 seconds, It helps to arrange the scallops around the perimeter of the pan if possible as it’s usually the hottest part of the pan.

Step: 6 Remove scallops from the skillet and set them aside on a plate. Remove the skillet from heat and let cool for 2 minutes. Give the pan a quick wipe if you prefer (I don't but Mom does)

Garlic Lemon Butter Sauce (& finish Scallops)
Step: 7 Over medium heat add butter and let melt. Once melted add garlic and sauté 30-60 seconds until fragrant. Add lemon juice and parsley stirring to combine.

Step: 8 Return the scallops to the skillet on low heat and cook for an additional 30-90 seconds. Use a spoon to spoon the butter over the scallops. Divide scallops and serve over risotto in a bowl and drizzle with extra garlic lemon butter sauce as desired. Sprinkle with fresh parsley and serve immediately, plated on bed of risotto, with fresh lemon wedges on side.

Notes
Scallop Prep & Searing
Getting the scallops as dry as possible is critical to getting a good sear. Do not skip this step. The skillet should be smoking hot before adding the scallops. This ensures a good caramelized sear. Use a clean, high smoke point oil such as canola, vegetable, or grapeseed oil for searing, olive oil will work, but it's not optimal. Try and arrange the scallops around the perimeter of the pan if possible. The perimeter is usually the hottest part of the pan.

Risotto Tips
Many people are intimidated about making risotto. Don't be. follow the steps above and the following tips:
#1 Use a non-stick or stainless steel pan, this is one time I do not use cast iron as the risotto tends to stick to and burn too easily.
#2 Use simmering hot chicken stock. I keep the stock warm in a second pot just barely simmering. Using cold stock shocks the risotto and stops it from cooking (temporarily) properly making it take much longer to prepare.
#3 Don rush it! But don't let all the stock run dry in the risotto. Add too much stock and it boils the risotto (not wanted). On the other hand dry risotto won't cook. Each time add ½ cup of simmering stock and stir well letting risotto absorb about ⅔ of the stock before adding more. Each addition should take about 2-3 minutes to absorb.
#4 Cook on a medium heat. You want the risotto stock mixture to be very low, continuous simmer. Too low and the risotto will never cook, too high and it will boil or burn.
#5 Always add cheese or cream and herbs at the end once the risotto is fully cooked. Adding them before then will interfere with the risotto cooking.

White wine choices for risotto
Some suggestions for wine in cooking risotto - Of course these are suggestions, and in a risotto you are using a half cup or so, so you also need to bear in mind you will want something pleasant to drink - even pair with your risotto meal, but....
Overall you won't go wrong using an unoaked chardonnay or sauvignon blanc. These have herbal flavors that play well with herbs in the risotto. An oaked chardonnay is not a good choice as the vanilla and toasty notes of the oak hide the herbal notes and do not contribute to the risotto well. It will work decently with a mushroom risotto used as a side dish though. Pinot Grigio or Pinot Gris works well with shellfish and fish, as does a crisp Chablis.

For this dish I usually use a Chablis or Pinot grigio as they accent the scallops and risotto, and both my partner and I enjoy drinking these varieties.

Avoid: Heavily oaked chardonnays even for mushroom risotto (most California Chardonnays are heavily oaked) Sweet reds or whites Spicy wines like syrah or zinfandel Heavy reds like cabernet sauvignon Fortified wines like sherry or port "Cooking wines" as they are usually low quality and have salt in them. Expensive wine - dont try that $30/bottle wine - save it for pairing with something. Any wine you cant enjoy sipping from the glass.