Submitted by: Chef Demetrios Haronis, FIN A Seafood & Prime Steak Experience, Tropicana Casino and Resort
What I like about this dish is that it highlights New Jersey. We have the best scallops in the world and, along with Jersey Fresh asparagus, they make for a perfect springtime meal that is not too heavy. Enjoyed with a great Chardonnay or Pinot Grigio from one of our wonderful local wineries, this dish is a “shore winner.” The sweetness of the scallop and the savoriness of the risotto make for an awesome combination. This is one of my all-time favorite dishes and one that I always recommend. In fact, I love it so much, that I used this dish to compete in the New Jersey State Seafood Challenge at the Governor’s Mansion.
- Chef Haronis
PAN SEARED CAPE MAY DAY BOAT SCALLOPS
• 50 ea U-10 Cape May Dry Pack Scallops
• ½ lb Unsalted Butter
• 4 oz Olive oil
• ½ cup Unionville Pinot Grigio
• Juice of 2 Fresh lemons
• Freshly ground black pepper
• Sea Salt
• 2 oz Mr. McGregor’s Micro Greens Bull’s Blood
• 2 oz Mr. McGregor’s Micro Greens Pea Tendrils
• Remove the small side muscle from the scallops, if necessary.
• Pat the scallops dry with paper towels. (Surface moisture impedes browning.)
• Heat large non-stick sauté pan over medium high heat.
• Season scallops with salt and pepper to taste.
• Add equal parts butter and olive oil as needed to coat bottom of the pan and sear scallops undisturbed until browned on one side. Use tongs to turn and brown the other side. Do not crowd pan.
• Place scallops on a sheet pan.
• When finished searing off scallops deglaze with white wine, lemon juice and 4 tbsp of butter.
• Pour broth over scallops and finish cooking in 375 F oven for 2 min. Scallops should be a little translucent.
• To serve, divide the risotto (recipe below) among 10 warm plates, arrange 5 scallops atop each plate of risotto, drizzle the scallops with the broth, top each scallop with the softened truffle butter (recipe below) and garnish with the micro greens.
JERSEY ASPARAGUS AND MUSHROOM RISOTTO
• 6 tbsp Unsalted butter
• 8 cups Chicken stock, hot, preferably homemade
• 1 Sweet onion, small dice
• 1 Garlic clove, minced
• 2 ½ cups Arborio rice
• 1 cup Unionville Pinot Grigio
• 10 oz Jersey asparagus, ¼ in slices, woody stems removed
• 8 oz Mixed mushrooms (Cremini, Shitake, Portobello, White Beech, Royal Trumpet, Oyster, whatever is fresh)
• ¾ cup Parmesan cheese, grated
• 2 tbsp Mascarpone cheese
• 3 tbsp Heavy cream
• Sea salt and freshly ground black pepper
• In a medium sauté pan, heat the 2 tbsp butter, then add the garlic and sauté until softened, about 2 minutes.
• Add the mushrooms and sauté until lightly browned. Set aside.
• In a salted pot of boiling water, quickly blanch asparagus then chill in an ice bath drain and set aside.
• Heat a large heavy saucepan over medium heat.
• Add 3 tbsp of butter and melt.
• Add onion and sweat until the onion is translucent, about 4 minutes.
• Add the rice and stir to coat. Cook for 2-3 min. Do not let onions or rice brown.
• Add the wine and reduce the heat to a simmer until most of the wine has evaporated.
• Add 1 cup of stock to the pan and continue to cook, stirring constantly with a wooden spoon, until most of the stock is absorbed.
• Repeat the process with the remaining cups of stock, making sure the stock has been fully incorporated after each addition before adding more, this will take around 15 minutes.
• After adding 6 cups of stock, taste the rice to determine if it’s al dente. If it is, remove it immediately from the heat. Otherwise, let it cook a little longer, incorporating more broth.
• Once the rice is tender, yet firm to the bite, add the asparagus and the mushrooms and stir until asparagus is heated through.
• Remove the pan from the heat.
• Stir in the 1 tbsp butter, marscapone, heavy cream and grated cheese.
• Taste and season with salt and pepper.
• Cover to keep warm, serve as soon as possible.
• ¼ pound high quality unsalted butter
• ½ -1 oz Truffle, preferably fresh • Sea salt
• Peel the rough outside part of the truffle and save for making a sauce.
• Grate truffle or finely chop.
• In a bowl, mix chopped truffles and softened butter until combined.
• Season with sea salt to taste.
• Place butter in the center of a piece of plastic wrap and form a log.
• Wrap tight and refrigerate.