On Friday, August 25, Chef Brian Malarkey visited his friends at Home & Family to share yet another great preparation of tender Seared Scallops with bacon!
His guests enjoyed perfectly seasoned and seared scallops finished off with a Parmesan Risotto and Green Apple Gremolata. It was a delightful and tasty time for all and we are excited to share the recipe with you.
Take a peek below to learn how to properly cook up this tasty dish!
Seared Scallops Over Creamy Rissotto (serves 4):
Scallop Dish Ingredients:
12 Scallops – Preferably Fresh Dry Pack
2 cups of Cooked Parmesan Risotto
1/2 – 3/4 cup of Cooked Applewood Bacon – diced into small pieces
1/2 cup of Prepared Green Apple Gremolata
1/4 cup of Unsalted Butter
Parmesan Risotto Ingredients:
2 cups of Arborio Rice
1 large shallot, finely diced
2 tablespoons of Butter
1 tablespoon of Olive Oil
1/2 – 3/4 cup of White Wine
2-3 cups of Chicken or Vegetable Stock
1/3 cup of Grated Parmesan Reggiano Cheese
Over medium high heat, add the butter and olive oil to a heavy bottom dutch oven. Add your shallots and sweat them until fragrant, being careful not to burn them. Add your Arborio Rice and stir until glossy and translucent. Pour in the White Wine and cook it down until the alcohol evaporates. Add your Chicken or Veggie stock one cup at a time to the risotto and stir until the stock is absorbed into the risotto. Repeat this step until the rice is tender, but still a little chewy. Top it off by adding your Parmesan Reggiano Cheese and stirring until it is incorporated. Salt and pepper to taste.
Green Apple Gremolata:
2 Green Apples, diced into small pieces
2 tablespoons of Mixed Herbs (Parsley, Tarragon, Chives)
1 Lemon, juiced and zested
2-3 tablespoons of Olive Oil
1-2 teaspoons of Honey (optional)
Salt and Pepper to taste
Mix all ingredients together and taste to adjust seasoning!