Seared Weathervane Ecstasy
Seared Weathervane Ecstasy
Seared Weathervane Scallops, Saffron Risotto drizzled with a Saffron – Tarragon Sauce.
Ken A Dalgleish
Saffron Risotto
Fish stock approx 8 to 10 C (available at Gemini freezer)
saffron threads, (about 20)
2 Tbs butter
1 Tbs extra virgin olive oil
1 finely chopped shallots
1 1/2 cups Arborrio Rice
1/2 cup grated Parmigiano Reggiano
2Tbs butter for finish
Sauté shallots in butter and olive oil (do not brown)
Add saffron and rice, stir until heated through
Add a ladle of stock at a time, stirring to incorporate
Continue adding stock until the rice releases it’s starch and the grains still have an andante bite
Add Parmigiano Reggiano and butter stir to incorporate
Salt to taste
Scallops with saffron – tarragon sauce
Scallops (coarse salt & pepper)
(Large Alaskan Weathervane Scallops – from Gemini)
2Tbs finely minced Shallot
¼ tsp saffron threads
¼ C White Wine (Chardonnay or Champagne)
2 Tbs chopped fresh tarragon
2 Tbs butter
Sear scallops in butter and olive oil (do not overcook)
Remove scallops from the pan
Deglaze the pan with wine
Add minced shallot and reduce the liquid
Add 2 Tbs of butter and tarragon
Incorporate the butter into the liquid
Plate
Saffron Risotto, top with seared scallops, drizzled with saffron – tarragon sauce.
Arugula Salad
Baby arugula, shaved parmesan, croutons, drizzle with lemon juice and a good olive oil, cracked black pepper on top
Mixed Green Salad with Bosc Pear, Walnuts, Smoked Blue Cheese, and Balsamic Vinaigrette by Kathy
Ingredients
Mixed Greens
1 Bosc Pear Sliced
1/2 c. Walnuts, toasted
1/4 c. Smoked Blue Cheese, crumbled
1oz Balsamic Vinegar
3oz Olive Oil
1 tsp Dijon Mustard
Salt and Pepper
Directions
Combine first 4 ingredients in a salad bowl. In a separate small bowl, whisk together vinegar, olive oil, and mustard. Add salt and pepper to taste.
