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.
Saffron Risotto by Kathy
Ingredients
7 cups chicken stock or broth
4 Tablespoons Unsalted Butter
1 Medium Onion, minced
1/2 tsp Saffron Threads
2 c Arborio Rice
1/2 c Freshly Grated Parmigiano-Reggiano Cheese
Salt and Freshly Ground Pepper
Directions
In a large saucepan, bring the chicken stock to a boil over high heat. Cover and keep hot over low heat
In a heavy 6-quart pot, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring occasionally, until softened (about 6 minutes). Crumble in the saffron threads and cook for 1 minute, stirring. Add the rice and stir to coat thoroughly with butter (about 2 minutes)**. Add enough stock to cover the rice (about 1.5 cups) and bring to a boil, stirring. Reduce the heat to moderate. Cook, stirring the rice constantly until the stock is absorbed. Continue adding stock 1 cup at a time, and stirring until it is absorbed before adding more. The risotto is done when the rice is just tender and the liquid is thick (about 25 minutes total).
Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter and the cheese. Season the risotto with salt and pepper and serve.
**note: most risotto recipes include white wine…I didn’t have any and it turned out fine. If add it in, a cup should do. Pour it in before the first stock addition and stir until the wine is completely absorbed, then begin to add the stock.
