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

Saute 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 its 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)
  • 2 Tbs 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

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