Tomato and Rosemary Risotto with Seared Scallops and Asparagus - Serves 4
2 tablespoons extra virgin olive oil, plus more for searing scallops
½ cup of white wine
3-5 cups of hot chicken stock or water
2 tablespoons unsalted butter
2 quarts of water
½ pound fresh asparagus
¾ - 1 pound 10/20 ct Sea Scallops
Place a large skillet over medium heat and add extra virgin olive oil. Add the risotto and stir for about 1 minute, toasting the rice until it becomes light golden brown and fragrant.
Pour in white wine, scraping any risotto that has stuck to the bottom of the pan. Stir for about 45 seconds allowing the alcohol to evaporate.
Using a soup ladle or measuring cup, gradually add hot chicken stock or water to the risotto ½ cup at a time. Be sure to continuously stir the risotto until 90% of the added liquid has been absorbed. Then add another ½ cup of hot liquid. Do this continuously until the rice has cooked through about 10-15 minutes. Note: You may not use all of the liquid.
Finish the risotto by stirring in butter.
Bring a large pot of salted water to a boil.
Trim asparagus stalks, then blanch in boiling water for 45 seconds.Shock asparagus in ice water to stop the cooking then drain in a colander.
Use a paper towel to dry the asparagus well. Trim the tips about 2 inches and cut in half lengthwise. Thinly slice the remaining spears into rounds. Set aside until you’re ready to serve.
For the scallops, pat both sides with a paper towel to remove any excess moisture. Season both sides with salt and pepper, then remove the tough, fibrous abductor muscle from the side. Youtube - https://youtu.be/eChbcRHRuCQ?t=81
Place a medium skillet over medium high heat and add 2 tablespoons of olive oil. Once oil is hot, place scallops down in the pan and leave undisturbed for about 90 seconds. Then flip and leave undisturbed for another 90 seconds.
To serve, portion risotto onto plates. If the risotto has seized into a clump, stir in a few tablespoons of hot liquid before plating. Properly cooked risotto should slightly pool on the plate. Place asparagus tips on top of risotto. Place 3-4 scallops on top of each then garnish with sliced asparagus rounds. Enjoy!