Smoked Salmon wrapped Scallops & Risotto
Some would agree that scallops contain that sugariness that enables them to be eaten like candy. Others would argue that there's nothing like a good slice of smoked salmon. My family... well, wouldn't eat either, they would be to afraid of the taste of fish or the smell. Simple fact is this, these 2 ingredients when they are put together and just lightly sauteed, might be just what the doctor ordered. A medley of sweetness and subtle smokiness combined over a rich, creamy risotto could; very well be, a little slice of heaven. So to all you fishmongers out there, Menge & to all of you who are the carnivores of society, step of the edge & live a little, who knows; you might even like it!
Cheers!
Smoked Salmon wrapped Scallops with Havarti Risotto
4 ea U-10 dry sea scallops
6 slices smoked salmon
1 oz olive oil
1 T. butter
1/2 red onion, diced
8 oz arborio rice
4 c. chicken stock
salt & pepper
1/2 c shredded Havarti cheese
1/2 c. heavy cream
2 T. diced red pepper
6 basil leaves, sliced
3 T. shaved Romano cheese
Method:
1. wrap scallops in smoked salmon. quick sear in saute 1 minute each side.
2. in large saucepan, saute onions in olive oil & butter. add rice & toast slightly.
3. add stock, salt & pepper and reduce to low medium heat, stirring occasionally.
4. once rice is al dente, add heavy cream, Havarti, red pepper, basil & Romano.
5. plate and top with basil.
Cheers!
Smoked Salmon wrapped Scallops with Havarti Risotto
4 ea U-10 dry sea scallops
6 slices smoked salmon
1 oz olive oil
1 T. butter
1/2 red onion, diced
8 oz arborio rice
4 c. chicken stock
salt & pepper
1/2 c shredded Havarti cheese
1/2 c. heavy cream
2 T. diced red pepper
6 basil leaves, sliced
3 T. shaved Romano cheese
Method:
1. wrap scallops in smoked salmon. quick sear in saute 1 minute each side.
2. in large saucepan, saute onions in olive oil & butter. add rice & toast slightly.
3. add stock, salt & pepper and reduce to low medium heat, stirring occasionally.
4. once rice is al dente, add heavy cream, Havarti, red pepper, basil & Romano.
5. plate and top with basil.
