While watching one of my favorite television shows, Chef Gordon Ramsay's Hell's Kitchen, I couldn't help but crave scallops and risotto, which is one of the more often featured appetizer dishes made in the famous kitchen. I decided to look through my Chef Ramsay cookbooks for something similar. I came across Risotto of Herbs with Roasted Baby Scallops. The recipe sounded like just what I needed.
Adapted from "Gordon Ramsey's Passion for Flavour" (copyright 1996).
Ingredients:
Risotto -
2 c fish stock (I used More Than Gourmet Classic Seafood Stock, since I am too lazy to make my own)
2 medium shallots, chopped
3 tbsp olive oil
1 cup Arborio rice
1/4 c dry wine (I used Cupcake Pinot Grigio)
1 tbsp mascapone cheese
1 tbsp fresh parmesan cheese, grated
For finishing:
30 baby or 8-9 medium scallops (I used medium scallops)
1/4 c cream, lightly whipped (I used heavy whipping cream)
1 tsp each: chopped tarragon, chives, and basil
2 tbsp balsamic vinegar (if desired)
salt and freshly ground pepper
1. Make the fish stock, being to a boil and then leave to simmer.
2. Wash and dry the scallops. Set aside.
3. Make risotto base: Gently saute the shallots in the oil for about 2 minutes or until softened. Stir in the rice and cook for about 2 more minutes.
Add the wine to deglaze the pan. Cook until the liquid is a syrupy consistency.
Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed.
Once the rice has absorbed the liquid and appears dry, add another ladleful and repeat until all the stock is gone. Make sure you stir constantly to prevent scorching. The rice should take on a creamy consistency. Total cooking time should be 20-30 minutes. When the rice is soft and creamy, add the mascapone and the parmesan cheeses. Mix in the whipped cream and fresh herbs.
4. When the risotto is almost finished, salt and pepper the scallops. Heat a pan with a little oil and butter over high heat. Once the fat begins to smoke, add the scallops. Sear for 1 1/2 minutes each side. The scallops should have a golden crust on each side and be translucent in the center. Do not overcook.
5. Serve the risotto on warmed plates and add the scallops on the top. Drizzle a little bit of olive oil and balsamic vinegar around the plate if desired and serve.
I have to say this dish deserves a 4.5/5 stars. I think if I were to do it over, I would plan a bit better and make my own fish stock, perhaps Julia Child's recipe for White Wine Fish Stock. The seafood stock I used was a bit on the salty side and I would like more control over the amount of salt in the stock. I also should have seared the scallops a bit more evenly. But they were cooked to perfection inside.
My husband really liked this dish.
.
Adapted from "Gordon Ramsey's Passion for Flavour" (copyright 1996).
Ingredients:
Risotto -
2 c fish stock (I used More Than Gourmet Classic Seafood Stock, since I am too lazy to make my own)
2 medium shallots, chopped
3 tbsp olive oil
1 cup Arborio rice
1/4 c dry wine (I used Cupcake Pinot Grigio)
1 tbsp mascapone cheese
1 tbsp fresh parmesan cheese, grated
For finishing:
30 baby or 8-9 medium scallops (I used medium scallops)
1/4 c cream, lightly whipped (I used heavy whipping cream)
1 tsp each: chopped tarragon, chives, and basil
 |
| Herbs for risotto. |
salt and freshly ground pepper
1. Make the fish stock, being to a boil and then leave to simmer.
 | |||
| Easier than making from scratch . |
 | |
| Aborio rice |
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| Cooking the rice for a few minutes in the oil helps seal the rice and maintains its chewy quality. |
Add the wine to deglaze the pan. Cook until the liquid is a syrupy consistency.
 |
| Deglaze with the white wine. |
Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed.
 | |
| Add the stock to the rice one ladleful at a time. |
Once the rice has absorbed the liquid and appears dry, add another ladleful and repeat until all the stock is gone. Make sure you stir constantly to prevent scorching. The rice should take on a creamy consistency. Total cooking time should be 20-30 minutes. When the rice is soft and creamy, add the mascapone and the parmesan cheeses. Mix in the whipped cream and fresh herbs.
 |
| Mascapone, chopped fresh herbs and grated parmesan. |
4. When the risotto is almost finished, salt and pepper the scallops. Heat a pan with a little oil and butter over high heat. Once the fat begins to smoke, add the scallops. Sear for 1 1/2 minutes each side. The scallops should have a golden crust on each side and be translucent in the center. Do not overcook.
5. Serve the risotto on warmed plates and add the scallops on the top. Drizzle a little bit of olive oil and balsamic vinegar around the plate if desired and serve.
 | ||
| Guaranteed to satisfy a craving! |
I have to say this dish deserves a 4.5/5 stars. I think if I were to do it over, I would plan a bit better and make my own fish stock, perhaps Julia Child's recipe for White Wine Fish Stock. The seafood stock I used was a bit on the salty side and I would like more control over the amount of salt in the stock. I also should have seared the scallops a bit more evenly. But they were cooked to perfection inside.
My husband really liked this dish.
.
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