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
