Wow, this is a match made in heaven; I love my Prefect Italian cookbook. I could only imagine how good it’s going to taste. Saffron can be a little expensive, and may be hard to find. You might find it at Trader Joe’s, Balducci’s or Whole Food, reasonably priced. Once you find some, it’ll last you for a while, and you can make many delicious dishes. It’s so expensive because it’s a spice derived from the dried stigma of the flower of the saffron crocus. It’s known to give special flavor and color to your food. Scallops are widely used in lot of Italian dishes as well, and they’re readily available off the coasts of Italy. Personally they’re one of my favorite shellfishes, but careful not to overcook them, because they’ll lose their moisture, and become rubbery. I cannot wait to try this special dish, and will be sure to have a special guest with me, and a wonderful glass of Riesling. If you’re able to try it let us know how it turns out!
5 c Simmering fish or vegetable stock
16 ea Live scallops, shucked
1 ea, Juice of lemon, plus extra for seasoning
1 tbsp Olive oil, plus extra for brushing
3 tbsp Butter
1 ea Onion, small finely chopped
1 ¼ c Risotto rice
1 tsp Crumbled saffron threads
2 tsp Vegetable oil
1 c Freshly grated Parmesan or Grana Padano cheese
TT salt & pepper
1 Lemon, cut into wedges
2 tsp grated lemon zest, to garnish
1. Place the scallops in a nonmetallic bowl and mix with the lemon juice. Cover with plastic wrap and let chill in the refrigerator for 15 minutes.
2. Heat the oil with 2 tablespoons of the butter in a deep pan over medium heat until the butter has melted. Add the onion and cook, stirring, for 5 minutes, or until soft and starting to turn golden. Add the rice and mix to coat in oil and butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
3. Dissolve the saffron in 4 tbsp of hot stock and add to the rice. Gradually add the remaining stock, a ½ cup at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles.
4. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. Season to taste.
5. When the risotto is nearly cooked, preheat a grill pan over high heat. Brush the scallops with oil and grill for 3-4 minutes on each side, depending on their thickness. Be careful not the overcook.
6. Remove risotto from heat, and add remaining butter. Mix well, then stir in the Parmesan until it melts. Season with lemon juice, adding just 1 tsp at a time, and tasting as you go.
7. Place a large scoop of risotto in each of the 4 warmed plates. Arrange 4 scallops and lemon wedges around it, sprinkle with lemon zest, and serve immediately.
Tip: If you cannot find live scallops, it’s okay to buy the fresh or frozen, that’s already shucked. The live scallops will include the abductor muscle, and we’re accustom to seeing it attached to the scallop in America, it’ll be okay if you can find some scallops that still has it attached. That’s why I love Italy; they do everything as fresh! ENJOY!
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
http://www.divinecuisineepc.com/
"With man this is impossible, but through Christ all things are possible".
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