Butter Poached Scallops on Sugar Snap Risotto with Vanilla Poached Pears

recipe courtesy of Chef Ryan Stewart, Executive Chef of Farmstead 303, Decatur, Georgia

Serves 4
Pears:

Boil in saucepan for 10 minutes until barely tender.

Risotto:

  • 1 Tbsp shallots, minced                   
  • 1 Tbsp butter   
  • 1 Tbsp garlic, minced                   
  • 1 oz grated Parmesan cheese
  • 2 cups Arborio rice                   
  • salt and pepper to taste
  • 1 cup J. Lohr Estates Riverstone Chardonnay       
  • 10 sugar snap peas
  • 4 cups low-sodium vegetable stock   

Sauté shallots and garlic on medium heat, then add rice and J. Lohr Estates Chardonnay. Bring to a boil and stir constantly until liquid is fully absorbed. Add vegetable stock and bring to a boil again, stirring constantly until liquid is fully absorbed. Make sure rice is tender—add more stock in small amounts if additional cooking is needed. Remove from heat, and add 1 tablespoon butter, 1 oz grated Parmesan cheese, and salt and pepper to taste.

Remove strings from 10 sugar snap peas and blanch one minute to keep crunchy. Slice 1/2 inch thick and add to risotto.

Scallops:

  • 1 lb butter                       
  • 2 sprigs thyme
  • 1 clove garlic, diced                   
  • 12 large sea scallops
  • 1 tsp salt                   

Melt butter in a saucepan over medium heat, then add garlic, salt and thyme. Adjust heat to low until warm, but not hot enough to separate the butter. Place sea scallops in the butter and increase heat to med-low. After 5 minutes, turn scallops over, and continue to cook another 5 minutes. Then remove scallops and place on paper towel.

Assembly:
Using four plates, place 1/4 of risotto in middle of each plate. Put 3 scallops around the risotto. Slice pears and place on top of scallops and risotto. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!