Butter Poached Scallops on Sugar Snap Risotto with Vanilla Poached Pears
Recipe courtesy of Chef Ryan Stewart.
- 2 pears, halved and cored
- 3 cups J. Lohr Estates Riverstone Chardonnay
- 1/2 vanilla bean
- 1/4 cup sugar
Boil in saucepan for 10 minutes until barely tender.
- 1 Tbsp. shallots, minced
- 1 Tbsp. garlic, minced 2 cups Arborio rice
- 1 cup J. Lohr Estates Riverstone Chardonnay
- 4 cups low-sodium vegetable stock
- 1 Tbsp. butter
- 1 oz. grated Parmesan cheese
- salt and pepper to taste
- 10 sugar snap peas
Sauté shallots and garlic on medium heat, then add rice and J. Lohr Estates Chardonnay. Bring to a boil and stir constantly until liquid is fully absorbed. Add vegetable stock and bring to a boil again, stirring constantly until liquid is fully absorbed. Make sure rice is tender—add more stock in small amounts if additional cook-ing is needed. Remove from heat, and add 1 tablespoon butter, 1 oz grated Parmesan cheese, and salt and pepper to taste.
Remove strings from 10 sugar snap peas and blanch one minute to keep crunchy. Slice 1/2 inch thick and add to risotto.
- 1 lb butter
- 1 clove garlic, diced
- 1 tsp. salt
- 2 sprigs thyme
- 12 large sea scallops
Melt butter in a saucepan over medium heat, then add garlic, salt and thyme. Adjust heat to low until warm, but not hot enough to separate the butter. Place sea scallops in the butter and increase heat to med-low. After 5 minutes, turn scallops over, and continue to cook another 5 minutes. Then remove scallops and place on paper towel.
Using four plates, place 1/4 of risotto in middle of each plate. Put 3 scallops around the risotto. Slice pears and place on top of scallops and risotto. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.