207 Recipe: Scallops and Risotto with Mushrooms

Chef Dale Barnard from the Old Port Sea Grill joins us in the kitchen of 207.

PORTLAND, Maine – Chef Dale Barnard is the executive chef of the Old Port Sea Grill in Portland. He joined us in the kitchen of 207 to share his recipe for scallops and mushroom risotto.

  • 2 cups arborio rice
  • 3 cups broth of your choice (chicken, vegetables, seafood)
  • 1 1/2 cup heavy cream
  • 1/4 cup white wine
  • 2 tablespoons diced shallot (or white onion)
  • 1 tablespoon minced garlic
  • 1 tablespoon extra virgin olive oil (EVOO)
  • In a saucepan add the broth and cream. Heat until simmering.
  • In another saucepan, heat the EVOO over medium heat until the oil is hot enough to accommodate the garlic and shallots.
  • Add garlic and shallot, cook until tender and translucent, but not brown.
  • Add the wine and increase the heat to high.
  • Reduce until there is 1/3 liquid left in the pan.
  • Add the Arborio rice, stirring as the rice cooks with the mixture.
  • The mixture will change from a slightly translucent color to a solid white color.
  • Start pouring the hot broth and cream mixture into the Arborio and Garlic Shallots mixture.
  • Stir constantly, adding more broth mixture as the rice absorbs the liquid.
  • Repeat until the risotto has the desired texture.
  • Heat EVOO in a pan.
  • Add the scallops.
  • When the scallops begin to sear, add the butter, remove from the heat and flip the scallops.
  • Once both sides are seared, remove the scallops from the pan and serve with the risotto.

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