Barley Risotto With Greens And Seared Scallops Food

BARLEY RISOTTO WITH GREENS AND SEARED SCALLOPS

Steps:

• In a medium-size heavy pot, heat oil over medium-low heat just until shimmering. Add vegetables, including garlic and shallots, sprinkle with salt and cook over low heat, stirring, until slightly softened, 10 to 12 minutes. The vegetables should not brown; adjust the heat as needed. Add cream, then add water until vegetables are just covered with liquid. Add coriander and bay leaves. Bring to a boil, reduce to a simmer and cook, uncovered, 25 minutes or until vegetables are very soft. Turn off heat and set aside until cool enough to handle. Remove bay leaves and discard. Purée until smooth in a blender or with an immersion blender. Add lemon juice, taste, and season with salt and more lemon juice. (Can be made up to 2 days in advance and kept refrigerated.)
• Meanwhile, in a medium-size heavy pot with a tight fitting lid, melt butter over medium heat until bubbling. Add onion, sprinkle with salt and cook over low heat, stirring, until translucent and softened, 10 minutes. The onions should not brown; adjust the heat as needed. Add barley and cook, stirring constantly, until butter is bubbling again and barley is completely coated. Add stock and bay leaves, reduce heat to very low, cover and let cook, undisturbed, 15 minutes. Stir well and check the liquid: if the pot seems to be drying out, add 1/4 cup water. Repeat every 10 minutes until barley is very tender but not mushy, 35 to 50 minutes. Remove bay leaves and discard.
• Wash chard, then rim off and discard damaged leaves and lower stems. Cut leaves across into wide ribbons. In a large pot, heat 2 tablespoons vegetable oil until shimmering. Add chard ribbons and cook, stirring, just until softened, 3 minutes. Add hot cooked barley to pot and stir. Add vegetable purée and stir. Heat through over low heat, stirring often. Add water if risotto becomes too thick; the finished texture should be soft, creamy and slightly runny. Taste and season with salt and lemon juice. (Recipe can be made up to this point several hours in advance. Set risotto aside until ready to serve.)
• When ready to serve, sprinkle halibut or scallops on both sides with salt. Heat a heavy pan (preferably cast iron) over medium-high heat and lightly coat with vegetable oil. Working in batches if necessary, place halibut or scallops in the pan and sear about 3 minutes, until lightly browned. Turn, reduce heat to medium, and cook about 4 minutes longer, turning as needed, until opaque in the center and golden brown on both sides.
• To serve, stir parsley into hot risotto and spoon into shallow bowls. Top with halibut or scallops, more parsley, and a few slices pickled peppers (if using).

SEARED SCALLOPS WITH SWEET PEA, LEMON & TARRAGON RISOTTO

Steps:

• Bring bone broth or chicken stock to a simmer in a small saucepan and keep warm over low heat.
• Heat oil in a large saucepan or dutch oven over medium heat. Add leek and shallots to pan, cook until tender, about 7 minutes. Add rice and cook 1 minute, until it becomes translucent. Add vermouth and allow to evaporate, about 30 seconds. Stir in 1 ladle of stock and cook until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1 ladle at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in frozen peas and cook 1 minute. Remove from heat. Stir in parmesan, lemon zest, lemon juice, tarragon and butter. Season to taste with salt and pepper.
• In a large skillet, heat 1/2 cup of oil until shimmering. Pat the scallops dry and season with salt and pepper. Add the scallops to the skillet and cook over high heat until browned on the bottom, about 3 minutes. Add the butter to the skillet. Turn the scallops over and cook just until white throughout, 2 minutes longer.
• To serve: Plate the risotto into four bowls, top each with three of the seared scallops. Serve immediately.

BROWN BUTTER SCALLOPS WITH PARMESAN RISOTTO

Steps:

• In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy. I usually err on the side of more liquid to get a creamier texture. Add the parmesan and stir until incorporated. Salt + pepp to taste.
• Heat oil in nonstick skillet. Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to pan. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel lined plate to absorb excess oil. Serve immediately.
• Heat the oil over medium low heat. Add the garlic, stir for a minute to get the flavor going. Add the spinach or kale and stir until wilted.
• Put a few tablespoons of butter in a clean skillet over medium heat and stir it while watching it closely - when it starts to look golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.

CREAMY BASIL RISOTTO WITH SEARED SEA SCALLOPS

Steps:

• Heat the butter and oil in a heavy saucepan, then add the onions and cook until they are translucent.
• Add the rice and stir until it is well coated with the butter, following with the white wine, and stir continually over medium heat until it is absorbed.
• Stir in half the basil, chopped fine.
• Start to add 1/2 cup of hot broth, stirring as it is absorbed.
• Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.
• Season with salt and pepper.
• Remove from the heat, add the remaining butter, the rest of the basil chopped fine, and the Parmesan cheese.
• Serve, topping each bowl of risotto with 3 seared sea scallops and garnish with fresh basil leaves.
• When the risotto is almost cooked, heat the butter and olive oil until very ot.
• Arrange the scallops in the pan and cook for 2 minutes or until brown on one side.
• Turn, and cook an additional 2 minutes.
• Season with salt and pepper and serve on top of the risotto.

SEARED SCALLOPS WITH BUTTERNUT SQUASH RISOTTO

Steps:

• Preheat oven to 450 F. Prepare squash and toss in olive oil. Season with a bit of salt and pepper. Roast in the oven for 30 min, stirring a couple times.
• Meanwhile, melt 1 tbsp butter in a medium-sized saucepan over medium-high heat. Add mushrooms, shallots and garlic, sauteeing for 4-5 min. Add dry rice and stir.
• Add wine and bring to a boil, then simmer for 4-5 min until wine reduces a bit. Add stock, about a 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Don't ever stop stirring the rice, it will start to turn creamy as stock absorbs. When the stock is almost completely absorbed, add the next 1/2 cup until finished. The rice should be al dente. Remove from heat and stir in parmesan cheese. Add salt and pepper and keep warm on low heat.
• In a small frying pan, heat olive oil over high heat. When oil starts smoking, add scallops to the pan, searing for about 1 min each side. They should develop a good sear on either side. Remove scallops from pan, and wipe pan clean. Lower heat to medium. Add the other 1 tbsp butter and once melted, add chopped sage. Saute for about 30 seconds to a minute until crispy. Remove from pan.
• Serve risotto in pasta bowls. Top with roasted squash, crispy sage and seared scallops. Enjoy!

LANGOSTINO RISOTTO WITH SEARED SCALLOPS

Steps:

• Fry bacon in a large heavy pot. Remove bacon leave bacon fat in pot. Crumble bacon when cool enough to handle.Set aside.
• Season scallops with creole seasoning or Old Bay. Brown scallops in the same pan bacon was fried in using (bacon fat, butter, or olive oil) pan. Do not crowd the scallops or they won`t brown. Remove and set aside.
• Place water in a separate pot and bring to boil and keep hot over low heat.
• To the same pot add 1-2 tablespoons bacon fat, or olive oil or butter if needed saute the mushrooms and saute until tender and liquid has evaporated. Season with fresh cracked pepper to taste add the sun dried tomatoes. Remove from pot and set aside. Leaving as much bacon fat and oil from the sun dried tomatoes in pan.
• Add a touch of butter if needed and saute the onions 3 minutes add garlic, saffron and rice stir to coat about one minute.
• Add white wine and cook until completely absorbed.
• Stir in 1/2 cup of the simmering hot water at a time until all the water is absorbed. Stirring to prevent sticking for about 30 minutes of adding water and stirring till creamy consistency and rice is tender but firm.
• Add to the rice the mushrooms, tomatoes, langostino, cheese, parsley and seasoning.
• Plate topping with 2 to 3 scallops and crumbled bacon.
• Take note I didn`t used any salt because the cheese, the creole seasoning and bacon lends alot of salt to the dish. But if desired go ahead and season to taste.

SEARED SCALLOPS WITH NEW POTATOES AND GREENS

Steps:

• To make the dressing, in a blender or food processor, combine the tofu, lemon zest and juice, mustard, anchovy paste, garlic, salt, and pepper.
• Process until smooth.
• With the motor running, slowly add the extra-virgin olive oil.
• Cover and refrigerate until needed.
• Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat.
• Reduce the heat to medium and cook uncovered, until the potatoes are tender, about 15 to 20 minutes.
• Drain and let stand until just cool enough to handle.
• Cut each potato in half or quarters, if the potatoes are large.
• In a bowl, toss the potatoes gently with half of the dressing.
• Set aside and keep warm.
• Season the scallops with the salt and black pepper.
• In a large frying pan, heat the olive oil over medium-high heat.
• Place the scallops in the hot pan and sear on one side until golden, about 1 minute.
• Turn and cook on the other side until the scallops begin to turn opaque at the center, about 1 to 2 minutes longer.
• Remove from the heat.
• To serve, toss the greens with the remaining dressing and divide among individual plates.
• Scatter the potatoes and scallops over the greens.
• Sprinkle with the chives and cracked pepper.
• Serve immediately.

SEARED SCALLOPS WITH PARMESAN RISOTTO

Steps:

• Heat the chicken broth in a pot over medium heat to a simmer then reduce heat to low to keep warm.
• In a separate large saucepan or dutch oven heat the butter and oil over medium heat. When butter has melted add the onion and cook for 4-5 minutes until translucent, then add then garlic and cook for another 30-45 seconds.
• Add the rice to the pot with the onion and garlic and cook for around 2 minutes, stirring frequently, until the rice begins to turn translucent. Add the wine and cook until absorbed, stirring frequently, around 1-2 minutes.
• Add approximately 3/4 to 1 cup of the warm stock, enough to just cover the rice, and stir occasionally until most of the liquid is absorbed, around 2-3 minutes. Repeat with the remaining stock until you have about ½ a cup of stock remaining, about 20 minutes. At that point remove your pan from the heat and add the last bit of stock and stir in the Parmesan cheese and season with salt and pepper to taste.
• Rinse and thoroughly dry the scallops with paper towels then season with Kosher salt and freshly ground black pepper.
• In a large skillet over medium high heat add the vegetable oil and melt the butter. When the foaming subsides add the scallops to the pan. Work in batches if needed and do not overcrowd the pan. Cook for around 2 minutes undisturbed, until golden brown then flip and cook for another 2 minutes or until cooked through.

SEARED SCALLOPS WITH BASIL RISOTTO

Steps:

• Step 1: Combine 2 cups pineapple juice and 1 1/2 cups broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
• Step 2: Heat 3 tablespoons butter in a large saucepan set over medium-low heat. Add 1/3 cups minced onion and 1 tablespoon minced garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add 1 1/4 cups rice and cook, stirring, for 1 minute.
• Step 3: Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.
• Step 4: Stir in 3/4 cups Parmesan cheese, salt, and pepper, then turn off the heat and stir in 3 tablespoons basil.
• Step 5: Pat 1 pound scallops dry, then season with salt and pepper. Heat 2 tablespoons oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking thescallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
• Step 6: Divide the risotto among serving plates and top with the scallops. Garnish with microgreens and serve.

BARLEY RISOTTO WITH SCALLOPS AND RED PEPPER SAUCE

Steps:

• Position an oven rack about 6 inches from the heat source and preheat the broiler.
• Halve the bell pepper lengthwise and remove the seeds and stem. Place the pepper cut-side down on a baking sheet and broil until the skin is blackened in places, 7 to 10 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel and discard the charred skin. Put the roasted pepper, 1 tablespoon of the mascarpone, 1/2 teaspoon salt and 1/2 teaspoon pepper in a blender and blend until smooth. Reserve the pepper sauce.
• Toast the barley in a heavy dry 4-quart pot over medium heat, stirring constantly, until the barley is fragrant and golden, 7 to 10 minutes. Transfer to a bowl. Bring the broth and 2 cups water to a simmer in a saucepan.
• Heat 2 tablespoons of the oil in medium pot over medium heat. Add the garlic and cook, stirring, until pale golden, 1 to 2 minutes. Add the barley and stir to coat in oil. Add the wine and simmer briskly, stirring, until absorbed, about 1 minute. Add 1/2 cup of the hot broth and briskly simmer, stirring, until absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly until each addition has been absorbed before adding the next, until the barley looks creamy and is just tender but still toothsome, about 35 minutes (you may have a little broth left over).
• Stir in the Parmigiano-Reggiano and remaining 3 tablespoons mascarpone; season with salt and pepper. Stir in the chives and thin with some of the remaining broth if desired. Keep warm.
• Pat the scallops dry, sprinkle with the fennel seed and season with salt and pepper. Heat a heavy large nonstick skillet over medium-high heat, then add the remaining 1 tablespoon oil. Add the scallops and cook until well browned, 3 to 4 minutes. Flip and continue to cook until firm to the touch, about 2 minutes more.
• Spoon the risotto into 4 bowls. Top evenly with the scallops and drizzle with some pepper sauce. Sprinkle each bowl with chopped fresh chives.
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BARLEY MUSHROOM RISOTTO

Steps:

• Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.
• Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.

SEARED SCALLOPS WITH BASIL RISOTTO

Steps:

• Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
• Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.
• Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.
• Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.
• Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
• Divide the risotto among serving plates and top with the scallops.
• Garnish with microgreens and serve.

RISOTTO WITH WILD MUSHROOMS AND SCALLOPS

Steps:

• Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto.
• Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.
• Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Serve hot. Garnish with parsley.

SEARED SCALLOPS AND LEMON PARMESAN RISOTTO

Steps:

• In a deep saucepan, start over medium heat with the butter, onion, and garlic.
• In a separate pot, heat up the stock - you can use chicken or vegetable stock, or seafood stock if you really want to!
• Cook the onions/garlic for about ten minutes, until aromatic. Add the rice and reduce the heat to low. Make sure the rice is coated in the butter, onions, and garlic.
• For the next 30-40 minutes, you'll do the following steps on repeat: add ½ cup hot stock to the rice, stir, and let the stock absorb completely before adding the next installment of stock. Continue to do so for 25 minutes and at this point, start tasting the rice for doneness as well as get ready to cook your scallops by heating up a cast-iron pan with the butter.
• You do not want mushy rice, you're looking for a bit of a bite when you chew the rice. Continue until the rice is cooked to your liking - you might not use all the stock and that's okay.
• Over the same low heat, add the milk, parmesan, sour cream, lemon zest, salt, and pepper. Stir and taste - add more salt if needed. Take off the heat, cover and quickly turn your attention to the scallops.
• The cast iron pan should be heated over medium high heat. Drop each scallop and DO NOT MOVE for 3.5 - 4 minutes, depending on size. They will sizzle loudly. After 4 minutes (for large scallops), add the lemon juice, white white, and salt and pepper. Turn heat off, remove the pan from heat source, and flip so they continue cooking on the other side.
• Be prepared to serve immediately alongside risotto, pour the lemon wine butter over scallops and enjoy!