VINOY RECIPE
A British Colonial Tavern
SEARED SCALLOPS & PARMESAN RISOTTO
SEARED SCALLOPS (Yield: 3-4 Servings) 12 Large scallops 2 ½ tbsp. olive oil Salt and pepper to taste Season scallops with salt and pepper on
both sides. In a medium sauté pan, heat olive oil over high heat. When oil starts to smoke, slowly place scallop in pan and sear for 2 min- utes on each side or until golden brown. The scallop should be translucent in the middle when cooked through. Serve immediately.
PARMESAN RISOTTO (Yield: 4 to 6 Servings) 3 tbsp. butter 1 yellow onion, small diced 1 carrot, small diced 2 celery stalks, small diced 3 cloves garlic, minced 1 cup white wine 1 ½ cups arborio rice 5 cups vegetable stock, hot 1-2 cups fresh shredded parmesan cheese ½ cup Mushrooms, roasted with olive oil and salt and pepper Melt butter in a heavy bottomed pan over
medium heat. Sauté the onions, carrot and celery until onions are translucent, about 3 minutes. Add garlic and cook until aromatic. Slowly add in wine and cook until the alcohol has been cooked out, about 2 minutes. Add in rice and coat the rice with the in-
gredients, stirring for 2 minutes. Add in the hot vegetable stock 1 ½ cups at a time, adding more when rice absorbs the liquid. Stir con- tinuously. When rice is cooked all the way add in parmesan cheese and mushrooms. Adjust seasoning as needed and garnish with a smear of arugula pesto.
ARUGULA PESTO 1 bag chopped arugula (blanched and squeezed dry)
½ cup toasted walnuts ½ cup parmesan 2 ½ cups extra virgin olive oil (EVOO) Combine and blend for two minutes on me-
dium high speed. Emulsify with EVOO. Add salt and pepper to taste.
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