Bay Scallops With Roasted Shiitake Mushrooms, Toasted Pine Nuts, A Classic Gremolata
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Recipe Intro From 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.