Pan-Seared Scallops and Risotto with Red Wine and Balsamic Vinegar Pan Sauce

Red wine and scallops? Heresy!

Or not.

This one deserves a try, because A) it’s so damn simple; and B) because at the beach house it’s all I had on hand. What surprised me was just how quick and simple it was to make.

Confession: we didn’t really make risotto–that’s way too fussy for beach cooking–rather in this case it was brown rice cooked a bit too long, then steeped off the stove for a while until it got mushy and gluey. But the pan sauce loosened it up a bit. At home I’d make a real Parmesan risotto with some shredded zucchini and fresh tomatoes (https://jeffskitchen.net/2012/08/06/zucchini-parmesan-risotto/).

But the scallops are fresh and local here in Chincoteague, and the dish was perfect.

Here’s the plan:

Ingredients:

1 pound fresh sea scallops (about 18)

2 teaspoons Meyer lemon-infused olive oil (available at most good gourmet shops)

1/2 cup red wine

2 tablespoons premium Balsamic vinegar

Old Bay seasoning

Sea salt and freshly ground black pepper

Fresh chives or green onion

Preparation:

1. Rinse well and pat dry the scallops–make sure they’re VERY DRY. Season with salt, pepper, and a very light dusting of Old Bay seasoning.

2. Heat the pan over medium-high heat, then add half the olive oil and count to ten. Gently place half the scallops in the pan and sear three minutes without moving them; flip and sear the other side for two additional minutes. Remove to a plate and keep them in a warm oven. Repeat with the remaining olive oil and scallops.

3. Turn the heat under the pan down to medium and add the wine and vinegar, stirring constantly to deglaze the pan. Make sure to scrape up all the brown bits in the pan into the liquid–that’s where the magic happens. Reduce the pan sauce by half.

Serve the scallops over the rice or risotto and drizzle with the pan sauce. Garnish with chopped chives.

Advertisements

About Jeff's Kitchen

Lancaster Food Styles highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on August 9, 2018, in Main Dishes, Recommendations, Seafood, Side Dishes and tagged , , , , , . Bookmark the permalink. Leave a comment.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: