Bertolli

Denver Seafood Recipe List

Table 6

609 Corona St., Denver, CO 80218
303-831-8800

Seared Scallops, Chive Risotto, Vanilla-Corn Purée

Yields: 6 servings

INGREDIENTS: CHIVE RISOTTO

2 T olive oil
2 T unsalted butter
1 yellow onion, diced
1 shallot, diced
2 garlic cloves, crushed
2 C arborio or carnaroli rice
2 C white wine
6 C vegetable broth
1 C grated Parmesan
1 C unsweetened whipped cream
to taste salt and pepper

INGREDIENTS: VANILLA-CORN PURÉE

6 ears corn, shucked and shaved
2 C heavy whipping cream
2 shallots, sliced
1 t vanilla extract
to taste salt and pepper

METHOD: CHIVE RISOTTO

  • On the stove heat the vegetable broth and keep warm.
  • In a heavy bottomed large skillet melt the butter with the oil over medium heat.
  • Add the onion and shallot and allow to sweat until slightly translucent.
  • Add the garlic and continue to cook until the garlic is fragrant.
  • Add the rice and toast until lightly brown and aromatic.
  • Deglaze with the wine and while stirring allow to cook down to sec.
  • Slowly start adding the broth 1/3 at a time, stirring the entire time, allowing all the liquid to be absorbed before the next batch is added.
  • Once all the broth has been added stir in the Parmesan and the whipped cream.
  • Season to taste with the salt and pepper and keep warm until needed.

    METHOD: VANILLA-CORN PURÉE

  • In a large saucepot combine the corn (including the cob), cream and shallots.
  • Cook over medium-high heat until the corn kernels are just done.
  • Add the vanilla and cook for 2-3 minutes more.
  • Remove the cob and purée in the blender until smooth.
  • Strain through a fine mesh strainer and season to taste.
  • Retain in a warm place.

    INGREDIENTS: SEARED SCALLOPS

    12 diver scallops
    2 T grape seed oil
    to taste salt and pepper

    METHOD: SEARED SCALLOPS

  • In a very hot pan preheat the grape seed oil.
  • With a towel, wick away any moisture on the scallops and then season with salt and pepper.
  • Sear the scallops in the hot oil for 1-2 minutes per side (depending on size; the main goal is caramelization).

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