Thursday, May 28, 2015

Scallops with Anson Mills’ Farro Piccolo, Reggiano and Lemon

12 large sea scallops
1 T vegetable oil

Farro Risotto
2 T extra-virgin olive oil
1 small white onion, finely chopped
1 ½ C Anson Mills farro
(available @
¼ C dry white wine
3 C vegetable stock
½ C heavy cream
¼ C freshly grated Parmigiano-Reggiano cheese
2 tsp. unsalted butter
1 tsp. lemon zest
1 bunch chives, finely chopped
Salt and freshly ground pepper

Arugula Salad
1 C baby arugula
½ lemon, juiced
1 tsp. extra-virgin olive oil
Salt and freshly ground pepper

Heat the olive oil in a large saucepan. Add the onion and cook over moderate heat, stirring occasionally until soft, about 6 minutes.
Add the farro and cook for 1 minute, stirring to coat with the oil. Add the wine and cook, stirring until absorbed, about 2 minutes. Add the vegetable stock 1 cup at a time and stir until absorbed between additions.
The farro is done when it is al dente and suspended in the thick, creamy liquid, about 25 minutes total.
Stir in the heavy cream, cheese and butter and simmer until the risotto has thickened, about 5 minutes longer. Season with salt and pepper, add chives and lemon zest.
Clean scallops, rinse, pat dry and remove the side mussel if still attached. Season with salt and pepper.
In pre-heated non-stick pan add 1 tablespoon vegetable oil and sear the scallops over high heat 1-2 minutes on each side to golden brown and medium rare in the center. Toss arugula, lemon juice, extra-virgin olive oil together in a small bowl, season to taste with salt and pepper, set aside.

Plate with a bed of farro risotto topped with 3 scallops per plate and garnish with arugula salad.

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