Bite Size Seattle - Episode 8

In this episode of Bite Size Seattle, our Marketing Manager, Brett Godfrey, goes into the kitchen to show you how to sear perfect scallops and make a complex and hearty asparagus risotto.

Recipe

Asparagus Risotto

Feeds two!

INGREDIENTS

• 1 lb asparagus

• 4 tbsps butter

• 2 tbsps vegetable oil

• Kosher salt

• 1/2 cup diced onion

• 2 cups of Arborio rice

• 1/2 cup grated Parmesan

• 2 tbsps chopped parsley

• 1 cup broth

• 8 sea scallops

INSTRUCTIONS
Before you start the risotto, take your scallops and put them on a towel on a plate in the refrigerator, giving them time to dry out a little bit before you cook them.

Your order of operations for this dish is to:

1. prep all of your ingredients

2. make the risotto

3. and then sear the scallops.

Put your wide heavy pot on the stove with about two inches of water. Bring to a boil. Add the asparagus and one tablespoon of salt. Cover and let cook for four minutes.

Using tongs, remove the asparagus from the pot and put on a pan in the refrigerator for three minutes.

Then cut the tops of the asparagus off, reserving the tops for later. Cut the remaining asparagus into half inch pieces, discarding and portion of the bottom that appears tough or stringy.

Place the asparagus cooking water in a large bowl. Add stock so that you have roughly six cups of liquid. You will use this to cook the risotto. Put it next to your pot.

Put your wide heavy pot on the stove over medium low heat.

Add the butter, the vegetable oil, and the chopped onion. Cook for two minutes.

Then add the cut-up asparagus (not the tips), and cook for one minute.

Add the rice, stirring to mix well. Add a half cup of the broth and asparagus water.

Set a timer for 20 minutes. Continue stirring for the entirety of the 20 minutes, adding broth a half a cup at a time. You'll know when to add more - the risotto soaks up all of the liquid. If you are stirring constantly and still having trouble with the risotto sticking to the pan, turn the heat down. Slow and steady, continually stirring, adding broth as necessary. After 20 minutes you should do a taste test to see if the risotto is cooked through or not. You want it to be tender, but firm to the bite. It will likely need a few more minutes of cooking. Remove from the heat.

Add the asparagus tips, the remaining two tablespoons of butter, the chopped parsley, and the parmesan cheese. Stir until well incorporated and the cheese melts through. Taste for salt and then cover while you sear the scallops.

And now, the scallops.

Heat your pan over medium-high heat. When it is hot and not quite smoking, add two tablespoons of butter and one tablespoon of oil. While the butter melts, salt both of the flat sides of your scallops.

When the butter is melted and bubbling, add the scallops to the pan, moving each back and forth a few times to ensure that they don't stick to the pan. Cook for three minutes before flipping them over using tongs. Add fresh lemon juice to the pan and using a large spoon, baste the scallops in the butter for two minutes.

And you're done! Plate the risotto in a wide pasta bowl and place the seared scallops on top. Enjoy!