from Infusion Cuisine
This elegant, gluten-free dish is perfect spring fare. Fresh pea vines add a beautiful and crisp touch to this classic risotto. This recipe should feed six to eight people.
For the Infused Oil:
1 cup pea vines (reserve a few to garnish the plate)
½ cup peas
¼ cup chopped spinach (optional, for color)
½ cup extra virgin olive oil
For the Risotto:
2 cups Arborio rice
2 Tbsp white onion, chopped
4 sprigs thyme
1 ½ cups Chablis wine
3 cups chicken broth
⅓ cup parmesan cheese
For the Sea Scallops:
24 jumbo sea scallops
1) In a blender, puree peas and vines (with spinach, if desired). Add oil incrementally to ensure they are fully macerated. Season with salt and pepper to taste, then strain through a fine mesh sieve to separate the infused oil from the macerated peas.
2) In a heavy-bottomed saucepan, sauté the onions with the infused oil until translucent, reserving a small amount of oil to garnish the scallops.
3) Add Arborio rice and continue to sauté until golden in color. Then add white wine, stirring constantly until all the wine has been absorbed. Add chicken broth one cup at a time, continuing to stir the risotto until the individual grains are al dente and the risotto has the desired consistency. Remove from heat and stir in the Parmesan cheese. The macerated peas and vines will be added at the last moment, to ensure they retain their vibrant, fresh color and flavor.
4) In a sauté pan over high heat, sear scallops with minimal oil. Let each scallop rest for about two minutes on each side, and only move each scallop to sear its opposite side. This will give the sear a crisp look.
5) To plate the dish, add a drop or two of the infused oil onto the plate where you plan to set each of the scallops. Place the scallops on the oil. Next, take two large spoons to scoop and mold the risotto into “footballs” and place on the plate. Garnish with the additional pea vines, and any additional oil.