Espelette-Spiced Scallops over Shiitake Risotto
with Parmigiano Crisps
Cooking time
30 minutes
Servings
2/4
Calories
840 /serving
Seafood lovers, rejoice! We’re searing scallops and delicately seasoning them with Espelette pepper. They sit atop a buttery risotto dotted with fresh shiitake for an intriguing echo of textures. Wafer thin, made-to-order Parmigiano crisps propel this summer evening to gastronomic greatness.
We will send you:
- 340g Scallops
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Shallot (or onion)
- 6g Chives (or garlic chives)
- 90g Shiitake mushrooms
- 30ml Red wine vinegar
- 160g Arborio rice
- 30ml Vegetable demi-glace
- 7g Dried mushrooms (porcini or shiitake)
- 25g Parmigiano Reggiano (contains rennet)
- 3g Espelette (espelette pepper, salt)
Contains: Milk, Scallops, Sulphites
You will need:
Small pot (or kettle)
Medium pot
Large pan (non-stick if possible)
Sheet pan
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Strainer
Oil
Medium heatproof bowl
Total Fat
43 g
Saturated Fat
13 g
Sodium
1100 mg
Total Carb
80 g
Sugars
5 g
Protein
34 g
Fibre
4 g
Preparation
Mise en place
- Preheat the oven to 400°F. In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- In a medium heatproof bowl, combine the dried mushrooms and boiling water. Set aside for at least 10 min. to rehydrate.
- Remove the stems from the fresh mushrooms; thinly slice.
- Halve, peel and mince the shallot.
- Thinly slice the chives.
- Rinse the scallops under cold water and pat dry. If necessary, remove the muscle on the edge.
Start the risotto
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the shallot and sauté, 1 to 2 min., until softened.
- Add the rice and cook, stirring constantly, 30 sec. to 1 min., until slightly translucent.
- Add the demi-glace, 3 cups water (5 cups for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 12 to 15 min. (16 to 20 min. for 4 portions), until most of the liquid has been absorbed and the rice is al dente.
Make the Parmigiano crisps
- Meanwhile, on a lined sheet pan, spoon tablespoon-size mounds of the Parmigiano Reggiano, leaving space between each; flatten each mound until round and 2-inches wide.
- Bake, 4 to 5 min., until golden brown.
- Set aside to cool.
Sauté the fresh mushrooms & scallops
- Meanwhile, season the scallops with pepper.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the fresh mushrooms and S&P. Sauté, 3 to 4 min., until nicely browned. Transfer to a bowl.
- In the same pan, heat 1 tbsp butter (double for 4 portions) on medium-high.
- Add the scallops* and cook, spooning the butter over, 1 to 2 min. per side, until golden brown and cooked through.
- Transfer to a paper towel-lined plate; season with the Espelette.
Finish the risotto
- Meanwhile, drain and roughly chop the rehydrated mushrooms.
- To the pot of risotto, add 1 tbsp butter (double for 4 portions) and the rehydrated mushrooms.
- Cook, stirring occasionally, 1 to 2 min., until combined.
- Add the fresh mushrooms.
Make the salad & serve
- In a large bowl, combine the baby greens, vinegar, ½ the chives, 3 tbsp oil (double for 4 portions) and S&P.
- Divide the risotto between your plates.
- Top with the scallops.
- Garnish with the remaining chives.
- Serve the Parmigiano crisps and salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
