Bertolli

Hilton Head Seafood Recipe List

Just Pasta

One Coligny Road, Hilton Head, SC 29928
843-686-3900

Jumbo Sea Scallops with Green Pea Risotto & Grand Marnier Shallot Reduction

Serves 4

Ingredients for Green Pea Risotto

2 oz Olive Oil
1 tsp Garlic, minced
1/2 medium Onion, diced
8 1/2 cup Chicken Stock
1 cup dry White Wine
2 cup Arborio Rice
1 cup Green Peas
1 tbsp Unsalted Butter
1/3 cup Parmesan, grated
2 Bay Leave
Salt, to taste

Ingredients for Grand Marnier Shallot Reduction

2 tbsp Olive Oil
4 tsp Garlic, minced
4 cup fresh Orange Juice
1/4 cup Granulated Sugar
2 tbsp Cornstarch
1/2 cup Water
1 oz Grand Marnier
8 oz Unsalted Butter, cubed
Salt, to taste
1 small Sauce Pot

Ingredients for Scallops

12 Jumbo Sea Scallops
Salt & Pepper, to taste
3 oz Olive Oil
2 large Cast Iron Skillets or 2 large Sauté Pans

Method for Green Pea Risotto

• In a medium size sauce pot add 2 oz of olive oil and sauté the onions, garlic & bay leaves over medium high heat.
• Add Arborio rice and continue to sauté about a minute.
• Add 1 cup white wine and allow 2–3 minutes for alcohol to evaporate.
• Add 2 cup chicken stock and stir moderately.
• Reduce heat to medium-low.
• Once the chicken stock and rice have reduced by more than half, repeat step above.
• After adding remaining chicken stock, continue cooking until the risotto is creamy, yet al dente.
• Add peas.
• Finish with butter and Parmesan.

Method for Grand Marnier Reduction

• In a small sauce pan, sauté the shallots and garlic in olive oil for 2–3 minutes over high heat.
• Add orange juice and sugar.
• Reduce by half and thicken with corn starch until sauce will coat a spoon.
• Remove from the heat and whisk in the butter 4–5 cubes at a time.
• Finish with the Grand Marnier.

Method for Scallops

• Preheat skillets to high heat.
• Add a small amount of oil and place 6 scallops in one pan and 6 scallops in the other pan.
• Sear scallops on both sides. Reduce heat to medium until scallops are medium-rare to medium to insure tenderness.

To Plate

• Plate risotto, three scallops and a drizzle of sauce.
• Garnish responsibly.

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