Seared Scallops with Spicy Blackberry Sauce, Guanciale & Shiitake Risotto

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 FlakesRed Pepper Flakes
Brown SugarBrown Sugar
BerriesBerries
VinegarVinegar
ButterButter
SauceSauce
WaterWater
SaltSalt
Equipment you will use
Sauce PanSauce 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.
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GuancialeGuanciale
BerriesBerries
SeedsSeeds
ShakeShake
Dry Seasoning RubDry Seasoning Rub
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Slotted SpoonSlotted Spoon
Paper TowelsPaper Towels
Frying PanFrying Pan
SieveSieve
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.
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Olive OilOlive Oil
ShallotShallot
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Sauce PanSauce 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.
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Salt And PepperSalt And Pepper
MushroomsMushrooms
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.
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AlcoholAlcohol
GrainsGrains
RiceRice
WineWine
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.
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Salt And PepperSalt And Pepper
SeasoningSeasoning
ScallopsScallops
ParsleyParsley
ButterButter
CheeseCheese
BrothBroth
RiceRice
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Wooden SpoonWooden 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
BlackberriesBlackberries
GuancialeGuanciale
ScallopsScallops
SauceSauce
Cooking OilCooking Oil
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Paper TowelsPaper Towels
Frying PanFrying Pan
TongsTongs
6
Garnish with guanciale and parsley.
Ingredients you will need
GuancialeGuanciale
ParsleyParsley
7
Serve warm. You may alternatively arrange the ingredients on a serving platter and let guests help themselves.

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

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.
Foley Estate Winery Sta. Rita Hills Chardonnay
Foley Estate Winery Sta. Rita Hills Chardonnay
Rancho Santa Rosa Vineyard was originally conceived as individual micro-vineyards delineated into 59 unique blocks based upon soil, exposure, elevation, grade, rootstock and clone. Rancho Santa Rosa produces remarkably rich and silky wines.
DifficultyExpert
Ready In1 h, 30 m.
Servings4
Health Score10
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