Tuesday, October 26, 2010

Recipe: Sautéed Day Boat Scallops, Pea, Risotto (Chef Neal Fraser)

At Los Angeles Magazine's "In the Kitchen" event held at the Snyder Diamond showroom, Chef Neal Fraser of Grace and BLD shared his recipe for sautéed day boat scallops, served with risotto and English pea sauce.
(Save the date for Nov 10, where Loteria Grill's Chef Jimmy Shaw will do a cooking demonstration. Details here.)

Sautéed Day Boat Scallops
Risotto, midnight moon, English peas

by Chef Neal Fraser (Grace, BLD) - serves 4 people
Day Boat Scallop

12 day boat Maine scallops u-10 (u-10 means 1 lb would take less than 10 scallops)
6 oz butter
2 oz olive oil
4 oz frozen English peas
1 gallon chicken stock
1 ea yellow onion, peeled and cut into brunoise
8 oz Arborio rice (canaroli)
4 oz picked basil leaves
1 oz spinach, washed
3 ea peeled garlic cloves
Kosher salt, Diamond Crystal,
6 oz white wine
2 oz Midnight Moon goat cheese (from Cypress Grove)
1 oz butter (for caramelization)

Sauté 1 oz of the chopped onion and garlic cloves until translucent. Add 3 oz white wine and reduce until dry. Add 2 cups of chicken stock and cook onion/garlic mixture until soft. Add the peas, a touch of salt and cook for 3 more minutes over a medium flame. Add the spinach and wilt. Place all ingredients in a blender. Add 3 oz of butter and blend until smooth. Taste for salt and add more if needed. Strain through a chinoise and keep warm.

Heat olive oil with the remainder of chopped onion in a large pot. Cook onion until translucent. Season with a touch of salt. Add the rice and sauté for 3 minutes. Add the remainder of the wine and reduce until absorbed. Add stock one more time and cook until al dente. Finish with midnight moon, butter and salt as needed.

Season the scallops just before you put them in a pan. (Tip: do not season and let them sit for long.) Heat a non stick pan or well seasoned iron skillet until hot. Add some vegetable oil, season scallops with kosher salty and gently place in the pan. Add 1 oz of butter to help the scallops caramelize. When golden brown, flip over and cook for 1 more minute.

Serve in a bowl: sauce first, risotto topped off with scallops.


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