Recipe of the Week: Stacy's All-Time Favorites Month/Scallops over Pea Puree and Risotto

Since it's my birthday month, I thought I would share with you some of my all time favorite recipes!

You guys know that I love scallops and I consider them to be one of my all time favorite meals.  When I think back to one of the greatest meals I've ever had, I think back to April 2012 at the Getty Museum in Los Angeles.  Seared Scallops on a bed of Pea Puree and Risotto.  Amazing!

Spicy Seared Scallops with Pea Puree and Risotto

Ingredients:

Risotto
5 cups vegetable stock
1 1/2 tablespoons avocado or olive oil
1 cup minced yellow onion
2 tablespoons butter, divided
1 1/2 cups aborio rice
salt and pepper
4 oz Parmesan cheese
parsley, for garnish

Pea Puree

1 cup fresh or frozen shelled peas 

2 garlic cloves, cut in half

1 tablespoon grated Parmesan cheese

3-4 tablespoons avocado oil

salt and pepper

Sea Scallops

8 large sea scallops, rinsed and patted dry

Spice blend consisting of salt and pepper and a bit of Cajun spices

3-4 tablespoons avocado oil

Directions:

For the risotto:

Bring stock to a simmer in a large saucepan.

Heat a dutch oven over medium heat.  Add oil to pot and swirl to coat.  Add onion; cook for 5 minutes stirring occasionally.

Add 1 tablespoon butter and then rice, stirring to coat rice with onion and butter.  Cook for 1 minute, stirring frequently.  

Begin adding stock, one cup at a time.  Cook rice for 2-3 minutes until liquid is absorbed then add another cup of stock.  Keep adding remaining stock, 1 cup at a time, stirring frequently until water is absorbed and rice is cooked through, about 30 minutes.

Remove pot from heat.  Add remaining tablespoon of butter then season with salt, pepper and cheese.  Stir and keep warm.

For the Pea Puree:

In a pot of salted water, cook the peas and garlic until tender, about 10 minutes.  

Strain peas and garlic and place in a blender or food processor (reserving a handful of whole peas for garnish).  Add oil and pulse until smooth.  Season with salt and pepper.  Taste and adjust to your  liking.  Add more oil for thinner consistency (or even a couple drops of warm water).

For the Sea Scallops:

Heat frying pan, preferable black cast iron with oil over medium-high heat.  Rub the scallops with seasoning blend.

Once oil is hot, cook scallops about 2 minutes per side or until nicely browned.  Remove and keep warm on a plate covered with tin foil.

To plate:  place about 2 tablespoons of pea puree on a plate then top with a generous spoonful of risotto and top with 2 scallops.  Garnish with whole peas and parsley.