Bay Scallops With Roasted Shiitake Mushrooms, Toasted Pine Nuts, A Classic Gremolata

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Bay Scallops With Roasted Shiitake Mushrooms, Toasted Pine Nuts, A Classic Gremolata
"Last night we had some fun playing around with the Periscope app from Twitter by live streaming as I made this quick dinner for the family. Winter Local Squash Risotto (made with @cdwwine) local Bay Scallops with Roasted Shiitake Mushrooms, toasted Pine Nuts, a classic gremolata topped with @goodwaterfarms micro greens."
-- @thefeedfeed

Recipe Intro From thefeedfeed

Cooking with wine can be much like choosing which stock to add. White wines sub in nicely for chicken or vegetable stocks while red wines swap for beef or even mushroom stock. The citrus aromatics of dry bright whites like Sauvignon Blanc make perfect pairings as do the softer, lusher (though unrelated) Sauvignon Vert varietals like Tocai or Pinot Grigio recommended here in this lovely Scallops risotto dish by @thefeedfeed.

For Risotto, Serves 5

INGREDIENTS
2 shallots, diced
1 tablespoon Butter
1/2 cup white wine (I used Channing Daughters Tocai Friulano )
2 cups arborio rice rice
4 cups chicken or vegetable stock
1 winter squash diced (I used leftover diced roasted squash)
1 cup micro greens
1/2 cup gremolata
Handful of roasted shiitake mushrooms
Toasted pine nuts
1 cup seared scallops

DIRECTIONS
Melt butter over medium heat and then add shallots until they are translucent. Add rice and stir for 1 minute. Then add wine and continue to stir until liquid has evaporated. Add squash and 1 cup of stock while stirring constantly (or as best you can) and keep adding stock when liquid gets low stirring until rice is cooked to your liking (we prefer slightly al dente).

Serve with roasted mushrooms, seared scallops, gremolata, pine nuts & top with micro greens.


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