It’s been awhile since I’ve featured a Recipe Remix around here. A quick refresher on the column. I find a recipe I love from a restaurant and make a similar version at home. Without further adieu, here’s today’s Recipe Remix.
The other day I was sitting in class and daydreaming about food. (This is a common pattern, particularly when I don’t pack my lunch.) This dish holds nostalgia and special place in my heart. The first time I had it was on my first trip to Seattle. Situated on the pier, Elliott’s is picturesque, quintessential pacific northwest, and was the spot of my brother’s rehearsal dinner where I was his best woman. Last Christmas, 5 years later, two additional family members later, our family headed back to Elliott’s for a delicious dinner overlooking the water, going late into the winter evening. Did I order this dish again? You bet.
Keep reading for the full recipe after the jump!
Scallops and Spinach Mushroom Risotto
yields: 4 servings
Ingredients:
- 2 lb diver scallops
- 2 T butter
- 2 C risotto
- 4-5 C vegetable stock (depending on risotto and cooking temperature)
- 1/2 C heavy whipping cream
- 1/2 C white wine (I used Pinot Grigio)
- 3 heaping C spinach
- 12 oz cremini mushrooms
- 3 garlic cloves, thinly sliced
- 1/2 C grated parmesan cheese, additional for garnish
- salt and pepper, to taste
Directions:
To begin this recipe, find a helper. Seriously. To keep everything timed perfectly, you will want someone to stir the risotto and another to cook the scallops in brown butter.
Start the risotto by adding white wine to a dutch oven or large sauce pan. Warm wine to medium high heat. In another medium saucepan, add vegetable stock and warm over medium heat. In the dutch oven, add the risotto and stir until wine has been absorbed. Add stock one ladle at a time and stir until stock is absorbed. Add an additional ladle of stock and stir continually. Continue to repeat this process until risotto is al dente, approximately 15-18 minutes. Turn heat to low. Add cream and parmesan cheese.
Meanwhile, in a skillet add olive oil and garlic. Cook for 30 seconds. Add mushrooms and brown. Then add spinach and wilt. Turn to low. Once cooked add vegetable mixture to risotto. Season risotto with salt and pepper to taste.
For the scallops:
Preheat oven to 170 degrees F.
Clean scallops under cold water. Dry with paper towel and lay flat. Add butter to skillet and brown. Then in batches add scallops and cook through 2-4 minutes. Using a spoon baste scallops on top with butter. Remove from skillet and place on lined baking sheet to stay warm as you finish the rounds of scallops.
To serve:
Find your favorite shallow bowls. Spoon risotto to create a solid base. Add 5-6 scallops per serving. Top with additional shavings of parmesan cheese and fresh ground black pepper. Enjoy your delicious dinner and imagine boats passing you by on the water, with the Olympic Mountains and the Space Needle in the distance.