BLOOD ORANGE RISOTTO WITH PAN ROASTED SCALLOPS

BLOOD ORANGE RISOTTO WITH PAN ROASTED SCALLOPS image

Yield Makes 4 main dish servings.

Number Of Ingredients 22

Ingredients

2 cups chicken stock
for beurre blanc:
2 tablespoons orange vinegar
1/3 cup white wine
1/3 cup freshly squeezed orange juice
2 tablespoons chopped shallots
1/2 teaspoon salt
pinch white pepper
for risotto:
2 tablespoons butter
2 shallots, minced
1 cup Arborio rice
1/2 cup dry white wine
Juice from one blood orange
freshly grated zest of one blood orange
1 pound large scallops, rinsed and drained, at room temperature
1 tablespoon vegetable oil
to finish:
3-4 tablespoons cold unsalted butter, in chunks
1 tablespoon orange vinegar, or lemon juice
dash of hot pepper sauce (optional)
freshly ground pepper, to taste

Steps:

freshly ground pepper, to taste Preheat oven to 450°F. In small saucepan, heat chicken stock just to simmer; cover and keep hot. While the stock is heating, prepare the beurre blanc base: Make infusion with vinegar, wine, orange juice, shallots, salt and pepper. Reduce to 3 tablespoons. Remove from heat and set aside. In medium saucepan over medium -high heat, melt 2 tablespoons butter. Add shallots, sauté just until they become translucent, and about 3 minutes. While stirring, add rice, pouring it in "like rain," so that each grain is separate. Continue sautéing and stirring about 4 minutes more. Rice will become slightly more opaque. Add 1/2 cup wine, orange juice and zest from one orange, stirring. When you can see the dry pan at the bottom when you drag the spoon across, add about 1/4 cup of the hot chicken stock. It is important not to let the rice dry out at this point. Continue cooking, stirring and adding stock until all of the stock has been added. This will take about 20 minutes. Meanwhile, pat the scallops dry. Heat oil in heavy oven-proof skillet over high heat. Add scallops, cook two minutes. Turn. Remove pan from heat and place in the preheated oven. Cook 3-4 minutes longer, until scallops are opaque and just cooked through. Remove from the pan, and keep warm. Rewarm the beurre blanc base over low heat and whisk in butter, chunk by chunk. Taste risotto for doneness. Stir in the orange vinegar or lemon juice. Correct the seasonings and add hot pepper sauce if desired. To serve, scoop risotto into centers of four large bowls. Top with scallops. Drizzle Orange Beurre Blanc around perimeter. Serve immediately.