PAN SEARED PISTACHIO ENCRUSTED SCALLOPS OVER PAPAYA AND TANGERINE RISOTTO WITH A TRIPLE PEPPER SPROUT HASH

Pan Seared Pistachio Encrusted Scallops over Papaya and Tangerine Risotto with a Triple Pepper Sprout Hash image

Provided by Food Network

Time 1h10m

Yield 2 servings

Number Of Ingredients 21

Previous Next

1 tablespoon olive oil
6 (10/20 or colossal) scallops
1 cup fine and roughly chopped pistachios
Salt and freshly ground black pepper
Papaya and Tangerine Risotto, recipe follows
Triple Pepper Sprout Hash, recipe follows
2 cups vegetable stock
1 cup heavy cream
2 tablespoons butter
1/3 cup diced onion
1 cup arborio rice
Pinch diced garlic
1 papaya, peeled and diced
2 tangerines, peeled and diced
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 tablespoon oil
1 each red, yellow, and green pepper, cored, seeded, and julienned
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/4 cup alfalfa sprout

Steps:

In a flat-bottomed saute pan, add the oil and heat. Roll outer edges of the scallops in the crushed pistachios. Sear in a hot pan for 1 minute (will give you a medium rare temperature). Season with salt and pepper, to taste.
Spoon the risotto onto 2 plates. Top with the scallops and then the hash. Serve immediately.
Begin by heating the vegetable stock and the cream in a medium size pan, and bring to a boil. In a heavy-bottomed medium saucepan, melt the butter then add the onion. Begin to sweat the onions and add the rice to the pot, stirring constantly to avoid sticking. Add the garlic and sweat. In 4-ounce increments, add the liquid to the rice, stirring constantly to avoid sticking until the liquid is absorbed. Repeat this process until the rice is "al-dente". Add the diced papaya and tangerine. Season it with the salt and pepper, to taste. The risotto should be firm and creamy.
In a large skillet, add the oil and saute the peppers. Season with salt and pepper, to taste. Remove from pan, and toss with sprouts. Serve.