Lemon Tarragon Scallops with Mascarpone Mushroom Risotto
April 15, 2018
Lemon Tarragon Scallops:
1 -1 1/2 Pound(s) of Sea Scallops
6 Tablespoons of Butter
1/2 Cup of Dry White Cooking Wine
1 Lemon, Zested
3 Tablespoons of Fresh Tarragon, Chopped
Place the scallops on a plate lined with paper towel and thoroughly pat dry. Season liberally with salt and pepper. Heat a frying pan or cast iron skillet over high heat. Let the pan get extremely hot and add one tablespoon each of olive oil and butter. Once the butter is melted add half the scallops. Be sure not to crowd the pan. Cook on each side for around 2 minutes, until browned. Remove from the pan and place on a different paper towel lined plate and tent with foil to keep warm. Add another tablespoon of both olive oil and butter. Repeat the same process for the remaining scallops. Use a spatula to scrape up any excess brown bits from the pan.
Turn the pan down to medium heat and add the wine. Boil until reduced to approximately 4 tablespoons or 1/4 cup, 2 to 4 minutes. Reduce the heat to low and whisk in the remaining 4 tablespoons butter into the wine. Cook stirring frequently until the butter is melted. Stir in the lemon zest and the tarragon. Plate the scallops on top of the risotto and pour the sauce over.
Mascarpone Mushroom Risotto:
2 Cups of Arborio Rice
4- 5 Cups of Chicken Stock, Warmed
8 Ounces of Premium Mushroom Blend, Chopped
6 Slices of Pancetta, Diced
2 Large Shallots, Diced
2 Tablespoons of Mascarpone
Add olive oil in a deep frying pan and heat over medium high heat. Once the oil is hot add the pancetta and the shallots, season with salt and pepper. Cook for around five minutes, stirring frequently, until the pancetta is crispy and shallots begin to soften. Add the mushrooms, seasoning with salt and pepper, and cook for another five minutes until they begin to sweat. Stir in the rice, add the first ladleful of stock and cook until all the liquid has been absorbed.
Add the warmed chicken stock, a ladleful at a time, stirring well. Wait for most of the stock to be absorbed before adding the next ladleful. It should take around twenty minutes for all the stock to be absorbed. Once the rice is al dente, stir in the mascarpone. Serve underneath the scallops or alone.