Seared Scallops with Spicy Blackberry Sauce, Guanciale & Shiitake Risotto
Seared Scallops with Spicy Blackberry Sauce, Guanciale & Shiitake Risotto might be just the Mediterranean recipe you are searching for. One portion of this dish contains about 16g of protein, 55g of fat, and Head to the store and pick up butter, vegetable broth, shallots, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. It works well as a main course. It is a good option if you're following a gluten free diet.
Instructions
1
Make the sauce: In a medium heavy-bottomed saucepan set over medium heat, combine the berries, vinegar, water, brown sugar, red pepper flakes and a pinch of salt. When they begin to boil, reduce the heat to a simmer. Simmer, uncovered, stirring often to keep the berries from sticking to the bottom and burning; about 30 minutes. The juices will thicken slightly, add 1 tablespoon butter, stirring until incorporated.
Ingredients you will need
Red Pepper Flakes
Brown Sugar
Berries
Vinegar
Butter
Sauce
Water
Salt
Equipment you will use
Sauce Pan
2
Remove the pan from the heat and allow to cool.Strain pulp through sieve to remove seeds, being sure to rub all the berry pulp you can through the mesh. Discarding solids. Set aside.Brown the guanciale: Toss the guanciale pieces into a cold cast iron skillet. Turn the heat to medium and cook, undisturbed until the gaunciale browns some. Shake the skillet and continue to cook until the pieces are crispy all over. Use a slotted spoon and transfer the guanciale to a paper towel lined plate.
Ingredients you will need
Guanciale
Berries
Seeds
Shake
Dry Seasoning Rub
Equipment you will use
Slotted Spoon
Paper Towels
Frying Pan
Sieve
1
Place a large saucepan over medium heat, add 1 tablespon olive oil and the shallots. Cook and stirring often until soft, about 3 minutes.
Ingredients you will need
Olive Oil
Shallot
Equipment you will use
Sauce Pan
2
Add the mushrooms and cook until the mushrooms release their liquid and are lightly browned, about 5 minutes. Season to taste with salt and pepper.
Ingredients you will need
Salt And Pepper
Mushrooms
3
Add the rice and stir until the grains are well-coated and opaque, 1 to 2 minutes.. Stir in the wine and cook for 1 minute to evaporate the alcohol.
Ingredients you will need
Alcohol
Grains
Rice
Wine
4
Pour in 1 cup of warm broth. Stir with a wooden spoon until the rice has absorbed all the liquid, then add another 1 cup. Keep stirring while adding the broth a cup at a time, allowing the rice to mostly absorb the liquid before adding more. You may not need all of the broth. Taste the risotto and adjust seasoning; it should be slightly firm but tender and creamy. Stir in the parsley, butter, and cheese.Sear the scallops: Season the scallops generously with salt and pepper.
Ingredients you will need
Salt And Pepper
Seasoning
Scallops
Parsley
Butter
Cheese
Broth
Rice
Equipment you will use
Wooden Spoon
5
Place a the skillet containing the remaining 1 tablespoon guanciale fat over medium heat. When the fat is hot, add the scallops, and sear for 2 minutes, without moving them around. When the bottoms of the scallops look nicely browned, turn them over and sear the other side for 1 minute. Using tongs, carefully transfer the scallops to a platter lined with paper towels to blot some of the oil.To serve: Mound the risotto in the center of each of 4 plates, set 1 scallops on top. Dot the blackberry sauce on the center of each scallop and drizzle more around the plate to taste.
Ingredients you will need
Blackberries
Guanciale
Scallops
Sauce
Cooking Oil
Equipment you will use
Paper Towels
Frying Pan
Tongs
6
Garnish with guanciale and parsley.
Ingredients you will need
Guanciale
Parsley
7
Serve warm. You may alternatively arrange the ingredients on a serving platter and let guests help themselves.
Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.