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 + 3 tbsp (see note #3)
4 cups chicken broth, warm (low simmering)
1⁄2 cup Parmesan cheese, always use freshly grated if possible
6 cloves garlic, minced
3 tablespoons butter (risotto) + 4 tbsp (sauce)
2 tablespoons fresh parsley, minced + 1tbsp minced for garnish
Salt to taste
pepper to taste
1⁄2 cup heavy cream (optional, for extra creaminess)
Juice of 1⁄2 large lemon (=2 Tbsp)
1 lemon cut into 4-8 wedges to serve with

Instructions:

Prep!

1. serves 3-4 with side veg or salad, 2-3 without.


2. Read all the steps and tips carefully to familiarize yourself with each step. Once the actual cooking is started, it's pretty much not leaving the stove top for 35-40 minutes. It's not a hard recipe, just not one that gives much time for "Oops I forgot to chop the..." Unless you have a sous chef.


3. prep all ingredients including dicing/mincing herbs and veg, measuring out wine, rice, Parmesan etc. Once you start cooking the risotto it is pretty much full time action at the stove top, and this dish should be eaten fresh off the stove and hot.


4. put chicken broth on medium heat and bring to gentle boil, then lower to simmer


5. rinse scallops in cold water, clean side muscle off scallops, place on large pan or cake pan lined with towel or paper towels, pat dry and season lightly with salt and cracked pepper

For the Risotto

1. Heat 3 tbsp 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 2-3 additional minutes.


2. Add risotto and stir for 2 minutes - this enhances the nutty flavor of arborio rice. 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 24-30 minutes. Note, the chicken broth takes about 3-4 minutes to absorb after each addition.


3. Once risotto is creamy, with just a core of chewiness (not crunch) in each grain, stir in Parmesan cheese until melted and well incorporated 1-2minutes),


4. Lower heat to medium-low and add heavy cream (if using) and 2 tablespoons chopped fresh parsley, again stirring until well incorporated (2-3 minutes). Season with salt and pepper to taste. Divide and transfer to bowls with room for scallops to be plated on top of risotto, cover until ready to serve.

For the Scallops

1. Add the oil (1-2Tbsp - enough to thinly cover pan) to a 12-inch cast iron skillet or stainless steel and bring to medium-high heat. Once the skillet is hot and just starts to smoke, add the scallops to the pan (make sure they do not touch). It helps to arrange the scallops so they are not crowded and around the perimeter of the pan if possible as it’s usually the hottest part of the pan. It is better to do the scallops in 2 or more batches than to crowd them in the pan.


2. Sear for 2 minutes on the first side, undisturbed, or until a golden brown crust forms. Flip and cook (undisturbed) 90 seconds- 2 minutes, .


3. 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)

1. Over medium heat add 4tbsp butter and let melt. Once melted add garlic and sauté 30-60 seconds until fragrant.


2. Add 3 tbsp of wine used in Risotto, stirring well 30 seconds to 1 minute. Add lemon juice and parsley, stirring to combine for 30 seconds.


3. 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 plate over risotto in bowl, drizzle with extra garlic lemon butter sauce as desired. Sprinkle with fresh parsley garnish, possibly a little extra Parmesan and serve immediately with fresh lemon wedges on side.

Notes:

1. Scallop Prep & Searing
   
   • If humanly possible, use fresh, "dry" scallops from a good fishmonger - these have a better flavor, sear better, and do not contract as much as "wet" or "soaked" scallops from some supermarkets or frozen.
   
   
   • Scallops may come with a nubbin of the side muscle still attached. This muscle is edible, but ideally it gets removed, as during searing it can become more rubbery than the rest of the scallop and lead to less even sear and chewier end result.
   
   
   • The side muscle of a scallop (if present) is easy to identify by touch. Once patted dry, when you gently pinch the scallop, the side muscle will feel tough, and you will notice that the grain of the meat runs perpendicular to the rest of the scallop. It is also identifiable by sight as a more opaque bump on the side of the scallop.
   
   
   • To remove the side muscle, simply tug gently at the little bump, and it will smoothly peel away from the rest of the scallop. While the side muscle is not ideal for searing due to its rubbery texture when cooked, it can still be used to make a flavourful scallop broth. The video below provides visual instructions.
   
   
   • 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 (just), on med-high heat 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.



2. Risotto Tips
   Many people are intimidated about making risotto. Don't be. Follow the steps above and the following tips:
   
   • 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 it and burn too easily, even my best well seasoned clean cast iron.
   
   
   • Use simmering hot chicken broth. I keep the stock warm in a stock pot just barely simmering. Using cold stock shocks the risotto and stops it from cooking (temporarily) properly making it take much longer to prepare.
   
   
   • Don't rush it! But don't let all the stock run dry in the risotto (increasing chance of burning and sticking). 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 ¾ of the stock before adding more. Each addition should take about 3-4 minutes to absorb
   
   
   • 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. Gentle simmer is what you want, with at about 3 minutes to absorb most of 1/2 cup addition of warm broth.
   
   
   • 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.



3. 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. A moderate or lightly oaked one 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 red or white whines
   
   
   • 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 - don't try that $30+/bottle wine - save it for pairing with something. For cooking there are plenty of good choices in the $12-$20 range
   
   
   • Any wine you can't enjoy sipping from the glass.