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A night to remember

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So Tre Wilcox made the trip up from Dallas on Sunday thanks to Cat Taylor’s winning essay entry in a contest sponsored by momtourage.com, the parenting page powered by iVillage.com, only to find he could neither wine on Sunday nor scallops.

Sorry, dude, no Central Market or Whole Foods in OKC. It’s Wal-Mart or bust. Ugh.

Anyway, he used shrimp instead of scallops for the first course, which I was lucky enough to sample. Wow. I left soon thereafter, worried I might attempt to tackle Tre for the leftovers. That would’ve ended badly for me. Have you seen the muscles on that guy?

Anyway, here’s the recipe:

Bacon-Scallion Risotto
4 ounces unsalted butter

¼ cup yellow onion, small diced

¾ cup carnanoli rice

5 cups chicken stock, plus reserved

¼ cup heavy cream

3 tablespoons grated parmesan cheese

2 tablespoons unsalted butter

2 tablespoons apple-smoked bacon, diced and cooked till crisp.

¼ cup scallion, chopped fine

Salt and pepper to taste

→Melt butter slowly in heavy-bottom stockpot, saute onions over medium high heat for three minutes.

→Add rice. Toast for three to four minutes. Begin adding chicken stock a cup at a time, stir constantly.

→After last cup of stock has cooked away, finish risotto with cream, cheese, butter, bacon and scallion. Season with salt and pepper.

→Serve right away.

Pomegranate Brown Butter
4 ounces unsalted butter

3 tablespoons pomegranate juice

1 teaspoon lemon juice

2 tablespoons pomegranates

Salt to taste

→Brown butter over medium high heat. When butter is browned, strain through fine mesh strainer.

→Cool slightly, mix with remaining ingredients and season with salt.

→Keep warm until time to serve.

Scallops
6 each U-10 diver sea scallops, muscles removed

Grapeseed oil

Salt to taste

→Using hot pan, sear sea scallops in grapeseed oil until cooked to desired temperature.

→Serve right away.

For the plate: In the bottom of small bowl, place a spoonful of the risotto. Spoon pomegranate brown butter around risotto. Top with one seared sea scallop and garnish with chervil sprig. Serve.

Copyright October 2008

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