Pan Seared Scallops & Truffle Risotto

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Pan seared scallops and truffle risotto is a dish so delicious that your family will think they moved into a five star restaurant. Make pan seared scallops and truffle risotto with help from an executive chef in this free video clip.

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Video Transcript

Hi, I'm Michael Ferraro, executive chef at Delicatessen in New York City and today I'm going to show you how to make pan roasted sea scallops with truffle risotto. So for step one what we're going to do is we're going to get our risotto on the fire and to start that off I have a shallot here that's peeled. I'm just going to go ahead and small dice that and I have a small sauce pot on the fire that is pre-heating over medium heat. So step one with our risotto I have my pan pre-heated, I'm going to add about a tablespoon of olive oil and about a teaspoon of butter, our shallots, one sprig of fresh thyme and basically you just want to heat that until you smell the aroma of the shallot and the thyme and the shallot becomes translucent. So our next step that we're going to do we're going to go ahead and add our risotto rice in and what you want to do here is you want to make sure you can bind the rice and the shallot and the fat int he pan totally. You want to make sure that you're coating each grain of rice with the fat. The key with risotto is you want to add your liquid gradually. So basically you want to add liquid, agitate the pot and the rice, you want to create a nice creamy texture, reduce that liquid down and then continue. So our first covering with the white wine. So we want to go ahead now and start to stir. Now with risotto you can go ahead and par cook it about 75% of the way and then you can go ahead and lay it out on a sheet tray and cool it so you can have it ready to serve when your guests arrive. From that 75% stage it only takes a little bit more liquid and the finishing seasoning so you're talking about five or six minutes. Again adding a little bit more stock, continuing to stir. With risotto it's very similar, the doneness as we want would be for pasta, kind of an al dente. You want to actually have a little bit of bite to the risotto, you don't want it to be completely mushy and you want to have for the finished product what is called the sway to it. So when it's in the bowl and you actually move it, you don't want it to just be clumpy. You want the risotto to sway a little bit, have nice creaminess. So at this point the risotto has been cooking for 16 to 18 minutes. As you can see there's still liquid in the pan there, it's nice and creamy and now we're going to start to add our finishing seasoning to it, a little bit of lemon juice, our Parmesan cheese, our final seasoning of salt and pepper. So this risotto now is about 95% done, just the excess heat that is in the pan there is going to go ahead and carry over cook that and I'm going to start in, reserve this on the side off the heat and I'm going to go ahead and start our scallops. So for our scallops here it's very important to use dry sea scallops. With scallops, you'll see they kind of have this nice pale color to them and they're dry. They're not leeching out any water into the pan here. If there is a little bit of moisture you just can pat them dry and basically what you want to do is just season both sides with salt and pepper and I'm going to be pan roasting these sea scallops. So I have our pan pre-heated to medium high. I'm going to go ahead and add some oil into the pot, I'm sorry, add some oil into the pan, just to smoking point is fine. I'm going to go ahead and put the scallops in, presentation side down. Alright so at this point you can see the edge of the scallop has nice caramelization there, nice color. So now what we're going to do is going to lower the heat to low. We are going to add in our whole butter, our fresh thyme, our smashed garlic clove and a piece of shallot. So at this point we have been basting the scallops for about one minute off of the heat. So I'm going to go ahead and remove them. Right now the scallops are medium rare. So I remove it with that fresh thyme in there, you can just put it right over the garlic clove and a little bit of that cooking liquid and we want to go ahead and rest the scallops just like we would a piece of meat to medium rare. Alright so at this point our scallops are fully rested, our risotto is to the proper doneness. What I'm going to do is go ahead and sprinkle our black truffle peelings that we have over the rice just for a little bit more truffle flavor, I'm going to go ahead and drizzle a small amount of white truffle oil. Again I'm Michael Ferraro, executive chef at Delicatessen in New York City and you can see how simple it was to make our pan seared scallops with truffle risotto. Thank you so much for watching.

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