04-27-2005, 01:34 PM
24 large scallops
2 cups cooked risotto
1/2 cup morels
1/2 cup fresh corn
1/2 cup sweet peas
1/2 cup fennel, chopped finely
1 teaspoon fresh thyme
2 tablespoons chopped shallots
4 tablespoons butter
1 cup fish or chicken stock
1/2 cup white wine
1 tablespoon chives, chopped
1 tablespoon parsley, chopped
2 cups sweet pea puree
In a large heavy saucepan, heat 2 tablespoons butter. Add shallots, thyme, morels, fennel and corn. Cook for 5 minutes over medium low heat.
Add peas, stock and wine and cook for 3 to 4 minutes over medium heat.
Add butter and herbs. Season with salt and pepper.
Sear scallops in olive oil until just done.
Place scallops on top of risotto. Pour 1/4 cup of sweet pea puree around risotto and serve immediately.
2 cups cooked risotto
1/2 cup morels
1/2 cup fresh corn
1/2 cup sweet peas
1/2 cup fennel, chopped finely
1 teaspoon fresh thyme
2 tablespoons chopped shallots
4 tablespoons butter
1 cup fish or chicken stock
1/2 cup white wine
1 tablespoon chives, chopped
1 tablespoon parsley, chopped
2 cups sweet pea puree
In a large heavy saucepan, heat 2 tablespoons butter. Add shallots, thyme, morels, fennel and corn. Cook for 5 minutes over medium low heat.
Add peas, stock and wine and cook for 3 to 4 minutes over medium heat.
Add butter and herbs. Season with salt and pepper.
Sear scallops in olive oil until just done.
Place scallops on top of risotto. Pour 1/4 cup of sweet pea puree around risotto and serve immediately.