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Pan-Seared Diver Sea Scallops with
Mussel-Saffron Risotto & Chive Oil
~ Six Servings ~
30 medium sea scallops (5 per serving)
Mussel Broth
2
pounds black mussels
1
leek
1
carrot
1
onion
1
quart water
2
celery sticks
fresh thyme and bay leaves
white peppercorns
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Dice vegetables.
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Heat oil in medium-sized pot.
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Add mussels.
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When mussels open up add vegetables, spices, and seasonings.
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Fill pot with water and let simmer for 20 minutes.
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Using a strainer, remove the mussels. Remove meat from the
shells and set aside for the risotto
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Strain the broth and use to cook the risotto.
Risotto
1 pound carnaroli rice
1 white onion
1 cup white wine
1 bunch scallions, plus additional for garnish
6 cups mussel broth (can substitute water)
1 cup olive oil (divided)
4 ounces unsalted butter
1 pinch saffron
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Dice onion, and sweat in ˝ cup olive oil with the saffron.
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Add rice and cook for 3 minutes, stirring occasionally.
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Add white wine and keep stirring until all liquid is absorbed.
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Repeat with mussel broth; let simmer until risotto is tender,
about 20 minutes.
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Remove from heat and add butter, stirring until dissolved and
risotto is creamy.
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Stir in mussel meat.
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Chive Oil
2 bunches chives
2 cups olive oil
1 coffee filter cone
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Cut chives into small pieces and put in blender with olive oil.
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Blend until nice and green.
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Filter the liquid through a coffee filter.
To Serve
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Heat oil in sauté pan until very hot. Season the scallops with
salt and pepper.
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Working with only 4 or 5 scallops at a time, place in pan and
sear until deep golden (about 3 minutes). Turn and cook about 3 minutes on the
other side.
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Season risotto with salt and pepper. Place a serving of risotto
in the center of plate, arrange the scallops against the risotto, and drizzle
the chive oil around the edge of the plate.
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Garnish with scallions, sliced lengthwise and cut into 1” pieces.
©Tarbell’s
1999
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