I was inspired by a recent Italian restaurant I visited. They had scallops served over an ink squid risotto on the menu. I also located some beautiful large sea scallops at Sam’s Club of all places. So, I got busy crafting a recipe that would be super flavorful yet not overpower those delicate sea scallops. I succeeded. This was not only a beautiful dish to present but was so yummy that even my son, who recently had a wisdom tooth pulled and was boycotting all chewing, managed to eat the whole thing.
Serves 4
Ingredients:
Remoulade:
2tbsp mayonnaise
1 tbsp extra virgin olive oil
1 tbsp Dijon mustard
2 tsp capers, drained and rinsed
1 tsp Sriracha hot sauce
1 tsp Worcestershire sauce
1 tbsp flat leaf parsley, minced
1 large lemon
Scallops:
1 tbsp olive oil
2 tbsp butter
16 large sea scallops
salt/pepper to taste
Risotto:
7 cups vegetable broth
2 tbsp butter
1 small onion, minced
4 cloves garlic, minced
1 tsp sea salt
2 cups Arborio rice
1 cup dry white wine
1 1/2 cups Parmesan cheese, grated
1 tbsp flat leaf parsley, minced
1 tsbp grated lemon zest
2 tbsp fresh lemon juice
Instructions:
Instructions:
For the remoulade sauce, combine all ingredients and set aside.
For the risotto, pour the stock in a saucepan and heat to a gentle simmer. In the meantime, in a large skillet or a flat-bottomed pan, add in the olive oil and butter and heat over medium high heat. Add in the minced onion and some salt and saute until onion is translucent. Add in the garlic and saute for another minute. Add in the Arborio rice and stir to coat with the oil and butter.
Then add in the white wine, stir until the rice has absorbed the white wine. Then ladle in about 2 cups of the hot broth over the rice. Stir frequently until most of the liquid is absorbed then continue ladling in more broth so that the grains are just covered with liquid. Continue stirring and ladling until the rice is plump with a slight al dente, about 40 minutes.
While the risotto is cooking, in between your stirring, take the scallops and pat them dry. Season them with salt and pepper. I actually used a smoked salt and pepper combination as well as a little oregano salt. So go crazy with your seasonings to your own taste. Melt the butter and olive oil in a saute pan over high heat. If the risotto is almost finished, you can add the scallops to the pan and sear them on each side. It should take about 4 minutes per side. The butter will begin to brown. You can baste the scallops with this butter oil combination as they sear on each side.
Once the scallops are almost done, add the Parmesan, parsley, lemon zest and lemon juice to the risotto. Adjust the seasoning to taste adding salt and white pepper if needed.
Then serve the risotto in a flat-bottomed bowl or a plate. Top with four scallop each and place about a tsp of remoulade sauce on each scallop. Enjoy!
Katherine
vegoutgourmet.com 
Hi Katherine and Phillip, I was happy to see that I am still on your recipe list. How are you guys doing? I believe I heard you moved out of state. We are still here in Golden. J’s disease is progressing but he is still doing well given it’s been 25 years. Sue & J. Meinerz