Featured Fall Recipe: Seared Scallops
It's the time of year to wear sweaters, drink warm beverages, and stay cozy indoors, and what better place to stay warm than by the stove! This season, our Executive Chef Matthew Steffen is sharing a fantastic scallop recipe that you can enjoy now, and throughout the year.
Scallops are a delicious seafood high in protein, vitamin B12, and other nutrients to help your cardiovascular health. The soft texture and deliate flavor of scallops can be enjoyed by those who do not like other types of seafood. Also, because their flavor is delicate, scallops can be accompanied by a variety of sauces. They look beautiful when incorporated into a thoughtful recipe, such as the one from Chef Matthew below.
Try executing this recipe at home, and share your photos by using the hashtags #WoodmarkHotel and #ChefTip.
SEARED SCALLOP RECIPE
With calamari risotto, leeks, radish and citrus demi
INGREDIENTS (Serves 4):
8 U-10 Weathervane Scallops (or your own personal favorite)
We source our scallops from Alaska Weathervane Seafoods
1 lb. Baby Octopus (Cleaned and quick braised)
We source our octopus from Puget Sound Octopus
1 Small Leek (Rinsed, white end sliced thin, green tops reserved for demi)
1 Small Fennel Bulb (Julienned)
We source our leeks and fennel from Sterino Farms in Waller, WA
2 oz. Roasted Garlic
We source our garlic from 4B Farms
1 Radish of Your Choice (Sliced thin)
We source our radishes from Hilltop Produce Farms
1 oz. Chicken Stock
We make our chicken stock with Draper Valley Chicken Bones
2 oz. Mascarpone Cheese
1 oz. Picked Herbs (Suggested mix is Parsley, Tarragon and Dill)
4 oz. Citrus Demi (Recipe Below)
2 oz. Meyer Lemon Oil
Salt & Pepper to Taste
1 Cup Arborio rice
1 Quart chicken stock
¼ Cup white wine
1 Tbsp. canola oil
Heat the stock to a simmer in a medium saucepan, and then lower the heat so that the stock just stays hot.
In a large, heavy-bottomed saucepan, heat the oil over medium heat. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil.
Sauté for another minute or so, until there is a slightly nutty aroma.
Add the wine and cook while stirring, until the liquid is fully absorbed.
Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed.
When the rice appears almost dry, add another ladle of stock and repeat the process.
Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed.
As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches.
Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. Set aside and reserve.
2 Seasonal Oranges (Zest and Juice)
2 Basil Leaves
2 Tarragon Sprigs
2 Oregano Sprigs
1 Cup Veal Demi
In a small sauce pan bring the juice of the orange along with the zest and herbs to a boil.
Reduce down to a simmer.
Once that is reduced by half and the veal demi. Reduce this by half and set aside.
TO PUT IT ALL TOGETHER:
First have your sauce made and risotto ready to go.
Get two sauté pans (12inch) going over low heat.
In the first pan, get your leeks and garlic caramelizing in the pan with a little canola oil.
After 3 minutes, add your risotto.
Deglaze with your chicken stock and add the mascarpone.
Season with salt and pepper and half of your picked herbs.
At the last minute is when you want to fold in your octopus, so that it does not overcook.
While this is coming together, in your second pan, add a little oil and your scallops.
Make sure that the scallops are patted dry and seasoned on each side.
You will want to sear on each side approximately 4 minutes and this will bring them to about medium rare.
I will usually add a little butter and slowly ladle the melted butter over the top of the scallops to give them a brown butter flavor.
Once your scallops are cooked and rested, separate your risotto onto four plates.
Add two scallops, the radish, a drizzle of lemon oil and a drizzle of the citrus demi.
Top with the rest of the picked herbs and enjoy.