Yield 4 portions
Scallops Ingredients:
1-1/4 lbs Bay scallops
Salt and white pepper
1 tsp Garlic, minced
1-1/4 cups Grape tomatoes, halved
6 tbsp Extra virgin olive oil
2 tbsp White wine vinegar
1 tbsp Fresh lemon juice
1 tsp Shallots, minced
Freshly ground black pepper
1/2 tsp Fresh marjoram leaves, chopped
2 tbsp Parsley leaves, chopped
Scallops Procedure:
• Season scallops with salt and white pepper; sauté in olive oil for 2 to 3 minutes or until they have a nice sear on each side.
• Add garlic to pan and cook an additional 30 seconds.
• Remove scallops and garlic from the pan; toss with tomato halves
• In a small bowl, combine olive oil, white wine vinegar, lemon juice and shallots; whisk until well blended and pour over warm scallop mixture, tossing to coat.
• Adjust seasonings with salt and freshly ground black pepper.
• Sprinkle marjoram and parsley over scallops; sauté to coat.
Bacon and Chorizo Ingredients:
1/4 stick Butter
4 oz Bacon, chopped
4 oz Chorizo sausage
1 Large onion, chopped
2 cups Arborio rice
2/3 cup Dry white wine
4 cups Rich chicken stock
1/2 cup Freshly grated Parmesan
Black pepper
Procedure:
• Melt the butter in a large pan and cook the bacon, Chorizo and onion until the onion starts to colour.
• Add the rice, stir around pan for 3 minutes and pour in the wine.
• Let wine evaporate then start adding the cold stock a ladle at a time, waiting for the liquid to be absorbed before stirring in more.
• Once risotto is cooked al dente (about 18 to 20 minutes), remove from heat and stir in Parmesan and freshly ground black pepper.
Recipe Author: Executive Chef Derek Mayes
Restaurant: Top of the Cove Restaurant
Source: http://www.boatsandplaces.com/features/galley-works/5466-recipe-sea-scallops-with-bacon-chorizo-risotto.html